|15 min||15 min||30 min||8|
|1 cup||Quinoa, uncooked (rinsed)|
|2 cup||Chicken broth (stock), low sodium|
|1 can (19oz)||Chickpeas, canned, drained (drained and rinsed)|
|1 medium pepper(s)||Red bell pepper (diced)|
|1/2 cucumber(s)||Cucumber (diced)|
|1/2 cup, crumbled||Feta cheese|
|1/4 cup||Cranberries, dried|
|2 tbsp||Balsamic vinegar|
|4 tsp||Extra virgin olive oil|
1. In a saucepan over medium-high heat, bring quinoa and broth to a boil. Reduce heat to a gentle simmer; cover and cook for about 15 minutes, or until broth is absorbed and quinoa is tender. Let stand covered for 5 minutes.
2. Meanwhile, in a large bowl, combine chickpeas, pepper, cucumber, feta and cranberries.
3. Fluff quinoa with a fork and add to the bowl containing your chickpea combination. Drizzle with vinegar, olive oil and toss well to combine.
Add any vegetables you like such as tomatoes, fresh arugula or even olives.
Quinoa is a wonderful gluten-free pseudo-grain that is high in beneficial B Vitamins, minerals and very high in fiber.