Quinoa and Chickpea Salad with Tomato Vinaigrette

Quinoa Salad with Chickpeas


1 cup dry Quinoa (red or yellow)


1 small Red Pepper

1 small Orange Pepper

1 small Yellow Pepper

2 thick slices Red Onion

1 cup Chickpeas (preferably canned)

1 cup Feta Cheese




1/3 cup Bottled Strained Tomatoes or Tomato Sauce

3 tbsp Red Wine Vinegar

3 tbsp Olive Oil

2 tbsp Honey

½ teaspoon each Oregano, Basil, and Cayenne Pepper



Add the quinoa to a pot and cover with 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until all the water is absorbed (about 10-15 minutes).



While that’s bubbling, cut red onion and peppers into small cubes, about this size:



2013_0222ASAdd all the chopped veggies to a large bowl. Chop the feta into small cubes as well and add to mix. Add the chickpeas. By this time the quinoa should be cooked. Remove it from heat and move it to a cool place. The quinoa has to be cold, or at least room temperature, before it is added to the salad to prevent it from becoming soggy and, well, warm. One should never make friends with warm salad 😉


While the quinoa is cooling, whip up the dressing. In a small bowl, combine all the dressing ingredients. Stir with a whisk to break up and chunks of honey.




2013_0222ARFold the dressing into the mixture. Once the quinoa is cooled, add it to the salad. Toss it to mix well. Boom. Quinoa salad.

Makes about 8 servings.




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