Farmer’s Market Quinoa
- 1 c. quinoa cooked as directed
- 1 can chickpeas
- 15 baby carrots – cut into pieces
- 1 zucchini cut into pieces
- 1 ear of corn – raw, kernels cut off the cob
- balsamic salad dressing
- reduced fat feta cheese
- Make quinoa as directed.
- While quinoa is cooking, cut carrots, zucchini and corn.
- Open can of chickpeas and drain liquid from can.
- When quinoa is done cooking add all veggies to the quinoa. You can keep the dish like this for a day or so before serving and then you can serve cold or heat up.
- Right before serving, drizzle as much dressing as desired on dish and add feta.
- Sprinkle with salt and pepper!
- Enjoy!
