Chickpea with Quinoa
Description
Our pantry staple canned beans with kalamata olives :-)
lemmuh
材料
uncooked quinoa (rinsed)
1 cup
2 cup
better than bouillon chicken or vegetable base
2 teaspoons
garbanzo beans (rinsed and well-drained)
1 can
baby arugula (roughly chopped)
2 cups
red bell pepper (diced)
1 small
pitted kalamata olives (sliced half)
1/3 cup
fresh basil (chopped)
1/2 cup
crumbled feta cheese
1/3 cup
■
For the dressing:
extra virgin olive oil
1/3 cup
balsamic vinegar
1 tablespoon
garlic (finely minced)
1 clove
sea salt
1/2 teaspoon
freshly ground black pepper
1/4 teaspoon
作り方
-
-
1
-
Combine the quinoa and the broth in a small sauce pan.
-
-
-
2
-
Bring to a boil, then reduce to a low simmer.
-
-
-
3
-
Cook, uncover until the liquid is absorbed by the quinoa.
-
-
-
4
-
Remove from heat, cover 5 mins for it to rest and fluff up.
-
-
-
5
-
Gather all the ingredients.
-
-
-
6
-
In a large bowl, whisk dressing ingredients until blended.
-
-
-
7
-
Once the quinoa is mostly cool, add it to a large bowl.
-
-
-
8
-
Combine all the other ingredients, then toss until combined.
-
-
-
9
-
Taste, adjust with additional salt and pepper as needed.
-
-
-
10
-
Let the salad rest for 10 minutes before serving.
-
コツ・ポイント
Kalamata olives have a rich flavor, and arugula has peppery taste. This team up goes well with chickpeas and quinoa!
このレシピの生い立ち
Canned beans are one of our pantry staples. Bean salad is a timesaver and adds up extra veggies to make it colorful :)
つくれぽ みんなのつくりましたフォトレポート
lemmuh
