Quinoa and Chickpea Salad with Light Strawberry Vinaigrette
Made with Heeman's Strawberries
1 cup
Uncooked quinoa
1 cup
Mixed diced bell peppers
1 cup
Cucumber, sliced
1 cup
Celery, finely diced
2 cups
Chickpeas, rinsed and drained
1 tsp
Fresh basil, sliced in to ribbons
1 tbsp
Fresh parsley, very finely chopped
Strawberry Vinaigrette:
½ cup
Ripe Heeman's strawberries
3 tbsp
Fruit-infused vinegar, such as fig or strawberry
1 - 2 tsp
Fresh basil, finely sliced
1 tsp
Olive oil
A few pinches of sea salt, to bring out sweetness of the berries
Dash of black pepper
Servings
6
Step 1
Cook the quinoa over medium heat in 2 cups of water for about 15 minutes, or until all water is absorbed and seeds are puffy. While it is cooking, prepare the remaining salad ingredients in a large bowl.
Step 2
In a food processor, combine all ingredients for dressing. Process until a smooth mixture forms (a few seconds).
Step 3
Allow the quinoa to cool for about 5-10 minutes before mixing it in with the vegetables. Drizzle the dressing over top of the salad and toss to combine. Let it sit for 30 minutes before serving.
Nutrition per Serving: 225 calories, 4g fat (0mg saturated), 0mg cholesterol, 256mg sodium, 40g carbs, 7g fiber, 2g sugar, 9g protein.
If you like this recipe you can find more great meal ideas and posts on healthy active living on Angela’s Blog Eat, Spin Run, Repeat.
