Recipe of the Month: Quinoa Toss With Chickpeas & Herbs
From the kitchen of Nancy Nyquist, East Lansing
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
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