Quinoa Chickpea Salad

Name: Quinoa Chickpea Salad
Ingredients: 2 cups (500 mL) vegetable stock; 1 cup (250 mL) quinoa; One 19 oz (540 mL) can chickpeas, drained and rinsed; 1 cup (250 mL) diced red bell pepper (about 1 pepper); 1 cup (250 mL) diced red bell pepper (about 1 pepper); ⅓ cup (80 mL) dried cranberries; ⅓ cup (80 mL) chopped walnuts; 3 Tbsp (45 mL) chopped fresh parsley

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

This salad is a perfect complement to almost any main course, especially summer barbecues. It also makes a great lunch to go. Protein-rich chickpeas, also called garbanzo beans, have plenty of fiber and are thought to lower cholesterol and help balance blood sugar levels.

Ingredients

2 cups (500 mL) vegetable stock
1 cup (250

Lunch
Main course
Vegan
Gluten-free
Summer

Method

Bring the stock and quinoa to a boil in a medium saucepan over high heat. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for 4 more minutes. Fluff with a fork and allow the quinoa to cool.

Transfer the quinoa to a large bowl and mix in the chickpeas, red pepper, cranberries, walnuts and parsley. Chill before serving. Sta