Ingredients
1 cup quinoa rinsed
2 cups green beans or asparagus trimmed and chopped
1 can chickpeas drained and rinsed
1 sweet red pepper diced
1 cup feta cheese
Tomato Vinaigrette
3 Tbsp red wine vineger
1/3 cup tomato sauce or bottled strained tomatoes (passata)
3 Tbsp olive oil
3 Tbsp liquid honey
1/2 tsp dried Italian herb and salt
1/4 tsp pepper
Pinch cayenne pepper
Preparation
In saucepan bring quinoa and 2 cups water to boil: reduce heat, cover and simmer for 12 minutes Meanwhile in saucepan of boiling salted water, blanch green beans or asparagus 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; pour over quinoa mixture and stir to coat
