1 and 1/2 cups Red Quinoa (or regular quinoa)
2 cups low sodium veggie broth
1 cup water
1/2 green bell pepper- diced
1 cup grape tomatoes- halved
1/2 cup marinated roasted red peppers- chopped
1/4 cup kalamata olives- halved or rough chop
1/3 cup flat leaf parsley- chopped

1 and 1/2 cups cooked chick peas (or one 15 oz. can- I use Eden’s organic since it is BPA free)
1/4 to 1/2 cup feta or goat cheese- crumbled
1 to 2 Tbsp Olive Oil
1 to 2 Tbsp Red Wine Vinegar
Salt
Fresh Ground Black Pepper

 

1-  Cook the quinoa:  Boil the broth and water together.  Add quinoa and cook covered on a low flame for about 15-20 minutes or until all liquid is absorbed.

2-  Meanwhile, prepare all the other ingredients and add all to a large bowl, except for cheese, oil, vinegar, salt and pepper.

3-  Once the quinoa is cooked, allow it to cool for a few minutes, then add it to the bowl with th other ingredients.  Mix well until all ingredients are combined.

4-  Add oil, vinegar, salt and pepper (it shouldn’t need too much salt due to the broth and olives).  Mix well.

5-  Let it cool enough so the cheese will not melt, then add the cheese and again mix well.  Serve immediately or cool. 

 

I’ve made this for dinner, then had the leftovers for lunch.  This would also be excellent accompaniment to a grilled piece of fish flavored with lemon and garlic.  Enjoy!