Recipe of the Month: Quinoa Toss With Chickpeas & Herbs

From the kitchen of Nancy Nyquist, East Lansing Ingredients 1 cup Quinoa 2 cups chicken or vegetable broth 2 ears fresh corn or 1 cup frozen corn, thawed 1 15 ounce can chickpeas, drained and rinsed ½ cup crumbled feta cheese ¼ cup finely chopped sweet onion 3 tablespoons snipped fresh basil 3 tablespoons snipped fresh Italian (flat leaf) parsley ¼ cup olive oil 3 tablespoons lemon juice ½ tsp. salt ½ tsp. pepper 1 cup diced, cooked beets Romaine Leaves Directions: Rinse quinoa in a fine mesh sieve under cold running water; drain. In a saucepan bring broth to a boil, add quinoa. Return to boiling; cover and reduce heat simmering for 15 minutes or until broth is absorbed. Remove from heat, set aside to cool. Cut corn from cobs. In a medium bowl combine quinoa, corn, chickpeas, feta, onion and herbs. In a small bowl, wisk together olive oil, lemon juice, salt and pepper. Add to quinoa mixture; toss to coat. Cover and let stand at least 1 hour or cover and refrigerate up to 24 hours. Bring to room temperature before serving. Serve in bowls lined with romaine leaves. Makes 8 (1 cup) servings.  

Tags: recipe of the month, salad

CAWLM is now 517 Magazine!

517 Magazine

Embodying the best elements of Capital Area Women’s LifeStyle Magazine and Greater Lansing Business Monthly, 517 Magazine is your guide to living and working in Lansing.

Click here to read 517 Magazine!

Social Media