Informations supplémentaires
30 min.
|
632 kcal
|
easy
|
|
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