Quinoa&Chickpea Salad With Tomato Vinaigrette

• 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

1. In saucepan bring quinoa and 2 cups water to boil: reduce heat, cover and simmer for 12 minutes
2. 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.
3. Stir in cooled quinoa, chickpeas, red pepper and feta cheese.
4. Tomato Vinaigrette: whisk together tomatoes, vinegar, oil, honey, Italian seasoning, salt, pepper, and cayenne; pour over quinoa mixture and stir to coat

quinoa, green beans, chickpeas, sweet red pepper, feta cheese, tomato vinaigrette, red wine vineger, tomato sauce, olive oil, honey, salt, pepper, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/quinoa-chickpea-salad-with-tomato-vinaigrette-50126020 (may not work)