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Quinoa with Chickpeas & Medjool Dates Quinoa with Chickpeas & Medjool Dates
Side Dish True

Quinoa with Chickpeas & Medjool Dates

 

Ingredients

  • 1 cup (250 mL) water
  • 1/2 cup (125 mL) quinoa
  • 1/2 cup (125 mL) canned chickpeas, drained and rinsed
  • 1 6-inch (15 cm) piece English cucumber, cut in half and thinly sliced
  • 1/2 cup (125 mL) grape tomatoes, halved
  • 6 Natural Delights Medjool Dates, pitted and chopped
  • 1/4 cup (50 mL) chopped fresh cilantro
  • 3 green onions, thinly sliced
  • 3 Tbsp (45 mL) olive oil
  • 3 Tbsp (45 mL) fresh lemon juice
  • 1/3 cup (75 mL) crumbled low-fat feta cheese
  • 1/4 cup (50 mL) toasted sliced almonds
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Cooking Instructions

  1. In a medium saucepan, bring water to a boil.
  2. Add quinoa, return to a boil, reduce heat to medium-low, cover and simmer until water is absorbed, 12 to 15 minutes.
  3. Remove from heat and set aside, covered, for 15 minutes.
  4. Fluff with a fork and let cool to room temperature, about 10 minutes.
  5. Transfer quinoa to a bowl and add chickpeas, cucumber, tomatoes, dates, cilantro, green onion, olive oil, lemon juice, feta and almonds.
  6. Season with salt and pepper.

Serve immediately.

Serves 4

 

Quinoa with Chickpeas & Medjool Dates

Nutrition Information: Quinoa with Chickpeas & Medjool Dates