Quinoa, Cannellini Bean & Tomato Salad

I've been wanting to make a dish using quinoa and when I invited girlfriends over for lunch, I knew I wanted to make a salad.  I decided to make something using quinoa seeds and the results were amazing!  Everyone loved it and wanted the recipe.  I rarely measure when I create my own recipe and then have to go back and figure it out.  This salad is easy to make.  The Parmesan crisps add a little crunch and a squeeze of lime heightens the taste a bit.  Here goes ...

Ingredients

2 1/2 cups quinoa, rinsed well and drained

4 cups vegetable broth

1-1/2 cups red and yellow cherry tomatoes, halved

1 medium red onion, chopped fine

1/4 c cilantro, chopped fine

2 cans cannellini beans, rinsed & drained

1/3 c capers

1/3 c pine nuts, toasted (you can substitute slivered almonds)

1/3 c olive oil

juice of 2 lemons

1 T lemon finely grated lemon zest

2 cloves minced garlic cloves

2 tsp. salt

1 tsp. pepper

Crumbled feta cheese (optional)

Arugula (optional)

Parmesan Crisps

1/2 c grated parmesan cheese

1 T flour

1/8 tsp cayenne pepper

Bring the vegetable broth to a boil in a large saucepan.  Add the quinoa and simmer approximately 15 minutes or until the broth is absorbed. Remove from heat and let cool.

Toss in the tomatoes, cilantro, onion, beans, capers and nuts.

Whisk together the olive oil, lemon juice & zest, garlic and salt & pepper. Pour over quinoa mixture and mix until well combined.  Note:  If you decide to add the Feta, you would do so at this point.

Preheat oven to 425*.  On a parchment lined baking sheet, divide the parmesan mixture into 9 mounds using a tablespoon.  Flatten each mound with a spoon or your finger.  Bake on bottom rack in oven for 10-12 minutes or until nicely browned and crispy.  Keep an eye on them as they go quickly toward the end.  Remove from oven and cool.

Arrange arugula on individual plates.  Using a muffin scoop, place two scoops of quinoa on each plate and add a parmesan crisp to each.  Serve with a lime wedge.  

YUM!