Quinoa and Chickpea Salad
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 cup quinoa, rinsed
- 2 cups low sodium chicken broth
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 cup frozen corn
- 1 (8 ounce) container grape tomatoes, sliced in half
- 1 red pepper, minced
- 1⁄4 vidalia onion, minced finely
- 2 tablespoons soy sauce
- 1⁄4 cup olive oil
- 1 lemon, juiced
- salt
- pepper
- 8 basil leaves, chopped
directions
- Bring 2 cups of chicken broth to a boil. Add quinoa to the broth and cook until all broth is absorbed. Set aside.
- Combine chickpeas, corn, tomatoes, minced red pepper and minced onion in large bowl. Add quinoa and stir until combined.
- In a separate container mix together soy sauce, olive oil, lemon juice, salt and pepper.
- Add dressing and chopped basil to the quinoa and vegetables and mix.
- Refrigerate for at least one hour before serving.
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