Greek Choriatiki salad with quinoa and chickpea – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 506, total fat 20 g., saturated fat g., proteins 19 g., carbohydrates 65 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 30 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 and 1/4 Art. washed quinoa
- 1 can (425 gr.) Chickpeas (drain the brine and rinse)
- Salt and ground black pepper
- 1/2 chopped seedless cucumber
- 3 sliced large plum-like tomatoes or 5 sliced tomato campari
- 1/2 chopped red rings of red onion Luke
- 3 tbsp. l red wine vinegar
- 3 tbsp. l olive oil
- 1 tbsp. l finely chopped fresh oregano plus some more for sprinkles
- 1/4 Art. crumbled feta cheese (approximately 55 gr.)
- 1 chopped small head of romaine lettuce
- 1/4 Art. pitted olives halves
Recipes with similar ingredients: quinoa groats, chickpeas, cucumbers, tomatoes plum, olives, wine vinegar, red onion, romaine lettuce, cheese feta oregano
Recipe preparation:
- In a medium-sized pan, bring to a boil 1 3/4 tbsp. water with quinoa and a pinch of salt. Reduce the heat to moderately low, cover the pan and cook quinoa until soft, until liquid not absorbed, 10-15 minutes Remove from heat and stir with a fork. Give cool slightly.
- At this time, in a large bowl, mix the chickpeas, cucumber, tomatoes, red onion, vinegar, 2 tbsp. l olive oil and oregano. Salt pepper and let stand 10 minutes.
- In a mini-combine, beat feta cheese until smooth, 2 Art. l water and the remaining tablespoon of olive oil, adding if necessary, a tablespoon of water. Salt and pepper. Distribute the romaine salad on the plates, put on top warm quinoa, mixture with chickpeas and olives. Pour dressing with cheese feta and sprinkle oregano.
