Confetti Quinoa Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 cup quinoa
  • 2 cups water
  • 1 yellow pepper, diced
  • 1 red pepper, diced (optional, great especially if you want to increase your veggie intake)
  • 1 cup diced English cucumber
  • ⅓ cup chopped red onion
  • 1 can (19 oz) no-salt-added chickpeas, drained and rinsed
  • ⅓ cup crumbled feta cheese
  • ½ cup cherry tomatoes, halved
  • Toasted pine nuts for garnish (optional)
  • Dressing:
  • 2 tbsp prepared pesto (I love the Classico Pesto)
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • ¼ tsp black pepper
Instructions
  1. In saucepan, add quinoa and water (if quinoa isn't pre-rinsed, first rinse and drain well). Bring to a boil; reduce heat, cover and simmer for 18 to 20 minutes or until all liquid has been absorbed. Remove from heat and let stand for 5 minutes. Fluff with fork; transfer to large bowl. Let cool for 15 minutes.
  2. Meanwhile, for the dressing, whisk together pesto, vinegar, oil and pepper.
  3. Add to quinoa with yellow pepper, cucumber, onion and chickpeas; toss gently to coat. Fold in feta and tomatoes. Sprinkle with pine nuts, if desired.
  4. Substitutions/Tips
  5. Feel free to add in other veggies you may enjoy, or sun dried tomatoes for additional flavor.
  6. This recipe makes a large batch so you may want to cut the ingredients in half if you’re just feeding yourself or a small group.
Recipe by Carrots & Cake at http://www.carrotsandcake.ca/confetti-quinoa-salad/