Informations supplémentaires
30 min.
|
632 kcal
|
easy
|
|
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