Quinoa Toss with Chickpeas and Herbs Recipe

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Prep time:
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Servings: 8


Cost per serving $1.37 view details


  1. Rinse quinoa in fine mesh sieve under cold running water; drain.
  2. In saucepan bring broth to boiling.
  3. Add quinoa. Return to boiling; reduce heat. Simmer covered for 15 minutes or until broth is absorbed. Remove from heat; set aside to cool.
  4. Cut corn from cobs. Rinse and drain chickpeas. In bowl combine quinoa, corn, chickpeas, cheese, onion and herbs.
  5. For dressing, in bowl whisk together oil, lemon juice 1/2 TSP each salt and pepper. Add to Quinoa mixture, toss to coat.
  6. Cover and let stand at least 1 hour, or cover and refrigerate up to 24 hours.
  7. Bring to room temperature before serving. Stir in beets just before serving. Serve in bowls lined with Romaine lettuce leaves.
  8. Makes 8 1-cup servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 172g
Recipe makes 8 servings
Calories 244  
Calories from Fat 96 39%
Total Fat 10.84g 14%
Saturated Fat 2.59g 10%
Trans Fat 0.0g  
Cholesterol 8mg 3%
Sodium 369mg 15%
Potassium 307mg 9%
Total Carbs 29.35g 8%
Dietary Fiber 4.5g 15%
Sugars 1.06g 1%
Protein 8.06g 13%


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