Healthified Confetti Quinoa Salad

 

1

cup Progresso® reduced-sodium chicken broth

1/2

cup quinoa, well rinsed

1

cup chopped green, yellow, and/or orange sweet pepper

2

tomatoes, chopped

1

can (15 oz) Progresso® chickpeas, rinsed and drained

1/2

cup chopped green onions

2

tablespoons chopped fresh parsley

2

tablespoons chopped fresh mint

2

tablespoons lemon juice

1/4

teaspoon salt

1/4

teaspoon black pepper

• 1 In a small saucepan, combine broth and quinoa. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until broth is absorbed. Remove from heat and set aside.
• 2 Meanwhile, in a large bowl, combine sweet pepper, tomatoes, chickpeas, green onions, parsley, and mint. Add the cooked quinoa; mix well. Add lemon juice; toss well to mix. Season with salt and black pepper. Cover and refrigerate for 2 to 4 hours before serving.