Author Notes
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
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Ingredients
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1 cup
organic quinoa
-
1/8 teaspoon
salt
-
1 3/4 cups
water
-
1 cup
canned ceci beans (garbanzo), drained
-
2
large garden tomatoes, chopped
-
1
clove garlic, minced
-
4 tablespoons
lime juice
-
4 teaspoons
lemon juice
-
5 tablespoons
extra virgin olive oil
-
1/2 teaspoon
ground cumin
-
Pinch
of sea salt and fresh black pepper to taste
-
1/2 teaspoon
of dried oregano
-
1/2 cup
of crumbled black pepper feta
-
1
stalk of celery chopped
-
2 tablespoons
of red wine vinegar
Directions
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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.
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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.
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