This dish can be served as a delicious appetizer or side. Fresh garden tomatoes and ceci marinated with the spiciness of the cracked black pepper feta gives the quinoa a very unique taste. It has been a hit all summer long with my friends and family! —Janine Vairo
1 3/4 cups
canned ceci beans (garbanzo), drained
large garden tomatoes, chopped
clove garlic, minced
extra virgin olive oil
of sea salt and fresh black pepper to taste
of dried oregano
of crumbled black pepper feta
stalk of celery chopped
of red wine vinegar
In This Recipe
Place the quinoa in a fine mesh strainer and rinse under cold water until the water no longer foams. Bring the quinoa, salt and water to a boil in a saucepan. Reduce heat to medium-low cover and simmer until the quinoa is tender about 20-25 minutes.
Once done, stir in the ceci beans and garden tomatoes (marinated in olive oil, salt, oregano and red wine vinegar), garlic, lemon and lime juice, and olive oil. Add in crumbled black pepper feta cheese (I discovered this at Whole Foods). Then season with cumin, salt, and pepper. Add tortilla chips for presentation and to serve.