-
Black Quinoa, Tomato, Garbanzo Bean and Feta Salad
2 cups black quinoa
2 large tomatoes, cored and cut into 1/2 inch cubes
1 15 oz. can garbanzo beans, drained and rinced
1/4 cup basil, diced
1/2 lb. feta cheese, cut into 2 inch pieces
1/2 cup Mustard and Honey vinaigrette (See tomato salad below for recipe)
4 cups mesculun salad (or any other salad greens)
Salt and pepper to taste
Bring 4 C water to a boil, stir in quinoa, lower heat to a simmer and cook 8-10 minutes. Remove from heat and allow to cool completely before mixing remaining ingredients.
In a large bowl, mix the cooked black quinoa together with the tomatoes, garbanzo beans, basil, salt and pepper and 3-4 Tablespoons vinaigrette. Make a bed of salad greens on the plate then spoon the quinoa on top. Add a chunk of feta and drizzle with another spoonful of vinaigrette.Serves 4
Chef On The Move is a place to share my recipes, cooking demos and techniques, travel and adventure tips and all things related to good food from the source, good times and good living. My many years of cooking jobs in the restaurants, homes, test kitchens and TV studios in San Francisco, Italy, and in New York with Bobby Flay, the renown chef Eric Ripert, and currently with Martha Stewart, have given me a broad and diverse range of food knowledge. Here I combine my professional experience with my life-long incurable habit of leaving my home for adventure, travel, and the search for great food.
