Quinoa Toss with Chickpeas and Herbs

Prep time:                                     25 minutes

Prep notes:

Cooking time:                              15 minutes

Yields:                                             8 people

Ingredients:

• 1 cup quinoa
• 2 cups chicken broth (vegetable works too)
• 2 ears fresh corn or 1 cup frozen corn thawed
• 1 can (15 oz.) chickpeas
• 1/2 crumbled feta cheese
• 1/4 cup finely chopped sweet onion
• 3 tbls. fresh basil
• 2 tbls. fresh flat-leaf parsley
• 1/4 cup olive oil
• 2 tbsp. lemon juice
• 1 cup diced, cooked beets
• 1/2 tsp. of salt and pepper each

Directions:

1. Rinse quinoa in fine mesh sieve under cold running water; drain. In saucepan bring broth to boil. Add quinoa. Return to boiling; reduce heat. Simmer, covered, for 15 minutes or until borth is absorbed. Remove from heat and set aside to cool.

2. Cut corn from cobs. Rinse adn drain chickpeas. In bowl combine quinoa, corn, chickpeas, cheese, onion, and herbs. For dressing, in bowl whick together oil, lemon juice, and 1/2 tsp salt, 1/2 tsp. pepper. Add to quinoa misture; toss to coat.

3. Cover and let stand at least 1 hour before serving, or cover and refrigerate 24 hours. Bring to room temperature before serving. Stir in beets just before serving.