1 red pepper, diced (optional, great especially if you want to increase your veggie intake)
1 cup diced English cucumber
⅓ cup chopped red onion
1 can (19 oz) no-salt-added chickpeas, drained and rinsed
⅓ cup crumbled feta cheese
½ cup cherry tomatoes, halved
Toasted pine nuts for garnish (optional)
Dressing:
2 tbsp prepared pesto (I love the Classico Pesto)
2 tbsp white wine vinegar
2 tbsp olive oil
¼ tsp black pepper
Instructions
In saucepan, add quinoa and water (if quinoa isn't pre-rinsed, first rinse and drain well). Bring to a boil; reduce heat, cover and simmer for 18 to 20 minutes or until all liquid has been absorbed. Remove from heat and let stand for 5 minutes. Fluff with fork; transfer to large bowl. Let cool for 15 minutes.
Meanwhile, for the dressing, whisk together pesto, vinegar, oil and pepper.
Add to quinoa with yellow pepper, cucumber, onion and chickpeas; toss gently to coat. Fold in feta and tomatoes. Sprinkle with pine nuts, if desired.
Substitutions/Tips
Feel free to add in other veggies you may enjoy, or sun dried tomatoes for additional flavor.
This recipe makes a large batch so you may want to cut the ingredients in half if you’re just feeding yourself or a small group.
Recipe by Carrots & Cake at http://www.carrotsandcake.ca/confetti-quinoa-salad/