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Quinoa and Chickpea Salad

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Quinoa and Chickpea Salad

with pine nuts, currants and honey vinaigrette

Informations supplémentaires
30 min. | 632 kcal | easy | Vegetarian, Healthy | Printable version
1. Cook the quinoa Bring a pot of water to a boil. Add the quinoa and cook for 12-15 minutes. Drain and reserve.
2. Setup Chop the parsley. Dice the cucumbers. Cut the tomatoes in half.
3. Grill the pine nuts In a pan over medium heat, toast the pine nuts for 3-4 minutes. Once colored, immediately transfer to a bowl so that they do not burn.
4. Make the vinaigrette In a bowl, mix the honey, 1 2P | 2 3P tbsp of cider vinegar and 2 2P | 3 3P tbsp of olive oil. Mix well and season with salt and pepper.
5. Assemble Drain and rinse the chickpeas. In a bowl, combine the quinoa, the chickpeas, the cucumbers, the tomatoes, the pine nuts, the currants, the parsley and the vinaigrette. Mix well.
6. Plate your dish Serve the quinoa and chickpea salad. Garnish with the crumbled feta. Bon appétit!
398mlChickpeas
140gMixed Quinoa
3unitLebanese Cucumber(s)
30gFeta Cheese
0.5unitCherry Tomatoes
1unitFresh Italian Parsley
30mlPine Nuts
1unitHoney
30unitDried Raisins Corinthe
What you need Pan, pot, strainer, bowls.
632 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 100g
33%
fat 17g
26%
cholesterol 13mg
4%
fiber 16g
64%
protein 24g
saturated 4g
20%
sodium 464mg
19%
sugar 27g
trans 0g