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Chickpea and Quinoa Salad Recipe in Bell Pepper Boats

| 4/30/2015 11:02:00 AM

Excellent for a fresh summer meal, these colorful and appealing pepper “boats” are filling enough to serve as a main dish for any festive warm weather meal. Perfectly portable, too, they make a wonderful picnic entrée and the peppers serve double duty as a delicious, edible bowl! Yum.

chickpea and quinoa salad boats

Chickpea and Quinoa Salad in Bell Pepper Boats

Makes 8 servings


• 1 cup quinoa, rinsed thoroughly and drained
• 2 cups filtered or spring water
• 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
• 1/2 cup fresh flat-leaf parsley, chopped
• 1 pint grape or cherry tomatoes, halved
• 3/4 cup kalamata olives, pitted and sliced and sliced
• 1 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil, plus more as needed
• 1 clove garlic, minced
• 1/2 teaspoon chili powder, plus more as needed
• 1/4 teaspoon sea salt, plus more as needed
• 1/4 teaspoon turmeric
• 4 large sweet red, yellow, or orange peppers
• Chopped fresh flat-leaf parsley, for garnish (optional)


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