Quinoa and Chickpea Salad

Informations supplémentaires

30 min. | 632 kcal | easy | Vegetarian | Printable version

1. Cook the quinoa Bring a pot of water to a boil. Add the quinoa and cook for 12-15 minutes until tender. Drain and reserve.

2. Setup Chop the parsley. Dice the cucumbers. Cut the tomatoes in half. Crumble the feta.

3. Grill the pine nuts In a pan over medium-high heat, toast the pine nuts for 3-4 minutes until colored. Put in a bowl.

4. Make the vinaigrette In a bowl, mix the syrup with 1 ^2P | 2 ^3P tbsp. of cider vinegar and 1/4 ^2P | 1/3 ^3P cup of olive oil. 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.

6. Plate your dish Serve the quinoa and chickpea salad. Garnish with the crumbled feta. Bon appétit!

398mlChickpeas

140gMixed Quinoa

3unitLebanese Cucumber(s)

40gFeta Cheese

1unitCherry Tomatoes

1unitFresh Italian Parsley

30gPine Nuts

20mlMaple Syrup

30gDried 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

fiber 16g

64%

protein 24g

saturated 4g

20%

sodium 464mg

19%

sugar 27g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg