Quinoa With Chickpeas, Feta and Veggies

Quinoa (keen-wah) is a grain that contains enough protein that it can replace meat! Similar to couscous, it’s quick to cook, light in flavor and very versatile. Try this salad on a bed of romaine lettuce or as a side dish by itself.

Total Time: 25 minutes
Makes: 6 servings
 

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 can chickpeas, drained and rinsed
  • 1/3 cup crumbled feta cheese
  • 2 green onions, sliced thin
  • 1 Japanese or English hothouse cucumber, diced small (about one cup)
  • ½ Red Bell Pepper, diced small (about ¾ cup)
  • 1-1/2 tsp curry powder
  • Salt and pepper to taste
  • Chive infused oil (recipe to follow)
  • Romaine lettuce leaves


Directions

Boil water in a small pan and add quinoa. Cover and simmer for about 15 minutes or until all water has been absorbed, then fluff quinoa to loosen grains. Let cool to room temperature.  Fold in the chickpeas, feta cheese, green onions, cucumbers, red bell pepper, curry powder, salt and pepper, and drizzle with chive oil.   Serve on a bed of lettuce leaves or wrap in lettuce leaves for a fresh hand roll.
 

Chive Oil Ingredients

  • ¾ cup chives, sliced to 1” pieces
  • 1 cup extra virgin olive oil
  • ½ teaspoon salt


Chive Oil Directions

In a blender/food processor, combine all ingredients and blend thoroughly.  Pour through a fine sieve to separate the solids.

Recipe created by Personal Chef Michi Harris