Pimento and Chickpea Quinoa

Name: Pimento and Chickpea Quinoa
Ingredients: ½ cup (125 mL) quinoa; 1 cup (250 mL) water; Two 19 oz (540 mL) cans chickpeas, drained and rinsed; ⅓ cup (80 mL) finely chopped fresh parsley; One 2 fl oz (57 mL) jar sliced pimentos, drained; 3 Tbsp (45 mL) capers, drained; 2 Tbsp (30 mL) sliced green onion; 2 Tbsp (30 mL) olive oil; 2 Tbsp (30 mL) fresh lemon juice; 2 tsp (10 mL) Dijon mustard; ½ tsp (2 mL) minced fresh garlic; Pinch cayenne pepper

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

The fusion of lemon, capers and pimento will make this filling salad a regular favorite.

Ingredients

½ cup (125 mL) quinoa
1 cup (250 mL</

Side dish
Vegan
Gluten-free

Method

Bring the quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes. Remove the lid, fluff with a fork and allow the quinoa to cool.

Combine the chickpeas, parsley, pimentos, capers, green onion and quinoa in a large bowl and set aside.

In a separat