1 cup (250 mL) quinoa, rinsed
Meanwhile, in saucepan of boiling salted water, blanch green beans until tender-crisp, about 3 minutes. Drain and refresh in bowl of ice water. Drain and transfer to large bowl.
Stir in cooled quinoa, chickpeas, red pepper and feta cheese.
Tomato Vinaigrette: Whisk together tomatoes, vinegar, oil, honey, Italian seasoning, salt, pepper and cayenne pepper; pour over quinoa mixture and stir to coat.
Spring is in the air and outdoor meals are on my brain, so I’ve partnered with @PureLeafIcedTea to bring you this Quinoa Tabouli Salad w/ Garbanzo Beans + Feta Cheese. The simple, fresh flavors and whole ingredients in the salad pair perfectly with a real brewed unsweetened iced tea!
Yield: 4-6 Servings
2 oz crumbled feta cheese
Storage Tip: Keeping fresh herbs rolled in a damp paper towel and sealed in a plastic bag in the fridge will keep it fresh for almost 2 weeks.