• Quinoa Toss with Chickpeas and Herbs

    1 vote
    Prep time:
    Cook time:
    Servings: 8
    by Brenda
    1 recipe


    • 1 cup quinoa
    • 2 cups chicken broth OR vegetable broth
    • 2 ears fresh corn or 1 cup frozen corn THAWED
    • 1 15-oz can chickpeas
    • 1/2 cup crumbled feta cheese
    • 1/4 cup finely chopped sweet onion
    • 3 TBS snipped fresh basil
    • 2 TBS snipped fresh Italian (flat-leaf) parsley
    • 1/4 cup olive oil
    • 2 TBS lemon juice
    • 1 cup diced cooked beats
    • Romaine leaves


    1. Rinse quinoa in fine mesh sieve under cold running water; drain.
    2. In saucepan bring broth to boiling.
    3. Add quinoa. Return to boiling; reduce heat. Simmer covered for 15 minutes or until broth is absorbed. Remove from heat; set aside to cool.
    4. Cut corn from cobs. Rinse and drain chickpeas. In bowl combine quinoa, corn, chickpeas, cheese, onion and herbs.
    5. For dressing, in bowl whisk together oil, lemon juice 1/2 TSP each salt and pepper. Add to Quinoa mixture, toss to coat.
    6. Cover and let stand at least 1 hour, or cover and refrigerate up to 24 hours.
    7. Bring to room temperature before serving. Stir in beets just before serving. Serve in bowls lined with Romaine lettuce leaves.
    8. Makes 8 1-cup servings.

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