Tomato, Ceci and Black Pepper Feta Quinoa

This dish is so fresh and light and can be served as a delicious appetizer or side. It's the perfect spring dish! Fresh organic tomatoes and marinated ceci beans are a nice combination -- the added spiciness of the cracked black-pepper feta gives this quinoa a very unique taste. It is my go to dish as we move into spring and the warmer weather. Serve with organic multigrain, low-fat chips or over a salad. Here is my easy and healthy recipe. Enjoy!
 
 
Tomato, Ceci and Black Pepper Feta Quinoa
 
Serves 6
 
Ingredients:
 
1 cup organic quinoa
1/8 teaspoon salt
1 3/4 cups water
1 cup canned ceci beans (garbanzo), drained
2 large organic tomatoes, chopped
1 clove garlic, minced
4 tablespoons lime juice
4 tablespoons lemon juice
5 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
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
pinch of sea salt and fresh black pepper to taste
 
Directions:
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 that are (marinated in olive oil, salt, oregano and red wine vinegar). Then add the garlic, lemon and lime juice, chopped celery and olive oil. Add in crumbled black pepper feta cheese (I discovered this at Whole Foods). Season with cumin, salt, and pepper.
 
Janine Vairo is the founder of PartyStyle Box and is a contributing blogger on the HamletHub. Janine blogs about party ideas, recipes, and party decor.
 
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Submitted by Westport, CT

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