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Quinoa and Chickpea Salad

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Quinoa and Chickpea Salad

with pine nuts, currants and maple vinaigrette

Informations supplémentaires
30 min. | 632 kcal | easy | Vegetarian | Printable version
1. Cook the quinoa Bring a pot of water to a boil. Add the quinoa and cook for 12-15 minutes until tender. Drain and reserve.
2. Setup Chop the parsley. Dice the cucumbers. Cut the tomatoes in half. Crumble the feta.
3. Grill the pine nuts In a pan over medium-high heat, toast the pine nuts for 3-4 minutes until colored. Put in a bowl.
4. Make the vinaigrette In a bowl, mix the syrup with 1 2P | 2 3P tbsp. of cider vinegar and 1/4 2P | 1/3 3P cup of olive oil. Season with salt and pepper.
5. Assemble Drain and rinse the chickpeas. In a bowl, combine the quinoa, the chickpeas, the cucumbers, the tomatoes, the pine nuts, the currants, the parsley and the vinaigrette.
6. Plate your dish Serve the quinoa and chickpea salad. Garnish with the crumbled feta. Bon appétit!
398mlChickpeas
140gMixed Quinoa
3unitLebanese Cucumber(s)
40gFeta Cheese
1unitCherry Tomatoes
1unitFresh Italian Parsley
30gPine Nuts
20mlMaple Syrup
30gDried Raisins Corinthe
What you need Pan, pot, strainer, bowls.
632 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 100g
33%
fat 17g
26%
cholesterol 13mg
4%
fiber 16g
64%
protein 24g
saturated 4g
20%
sodium 464mg
19%
sugar 27g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg