This is the cover of this month’s Canadian Living, and it looks great! My recipe turned out a bit mushier than what the cover looks like. If you don’t know what Passata is, it’s basically slightly watered down tomato paste, so you could easily make some at home with tomato paste and water, I would go 2:1 ratio, so 2 tbsp paste, 1tbsp water to make the passata for this recipe. It was pretty good as a leftover, but I think if I were to make it again, I would make some changes to the dressing, there are better quinoa recipes out there!
I wasn’t able to find the recipe on line, so I had to post it here….
Qunioa and chickpea salad with Tomato vinaigrette
1 cup quinoa rinsed
2 cups green beans trimmed and chopped
1 can chickpeas, drained and rinsed
1 sweet red pepper diced
1 cup crumpled feta
3 tbsp bottled strained tomatoes (passata)
3 tbsp red wine vinegar
3 tbsp olive oil
3 tbsp honey
1/2 tsp each italian spice and salt
1/4 tsp pepper
pinch of cayenne
- In a saucepan, bring quinoa and 2 cups water to boil, reduce heat, cover and simmer for 12 minutes. Fluff with fork and let cool.
- Meanwhile, in a saucepan of boiling salted water, blanch green beans until tender-crisp, about 3min. Drain and refresh in a bowl of ice water. Drain and transfer to serving bowl.
Stir in coooked quinoa, chickpeas, red pepper and feta.
- Whisk together tomatoes, vinegar, oil, honey, seasoning, pour over quinoa mixture and stir to coat and serve!