Quinoa And Chickpea Salad With Tomato Vinaigrette - cooking recipe

Ingredients

1 cup quinoa, rinsed
2 cups green beans, trimmed and chopped
1 (540 ml) can chickpeas, drained and rinsed
1 sweet red pepper, diced
1 cup feta cheese, crumbled
tomato vinaigrette
1/3 cup tomatoes, bottled strained (passata)
3 tablespoons red wine vinegar
3 tablespoons olive oil
3 tablespoons liquid honey
1/2 teaspoon dried Italian herb seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch cayenne pepper

Preparation

In a saucepan, bring quinoa and 2 cups of water to a boil. Reduce the heat, cover and simmer for 12 minutes. Fluff with a fork and let cool.
Meanwhile, in a saucepan of boiling salted water, blanch the green beans until tender-crisp, about 3 minutes. Drain then refresh in a bowl of ice water. Drain and transfer to a large bowl.
Stir in cooled quinoa, chickpeas, red pepper and feta cheese.
Tomato Vinaigrette: Whisk ingredients together. Pour over quinoa mixture and stir to coat.