Red Quinoa & Garbanzo Salad in a Crispy Parmesan-Beet Bowl

Red Quinoa & Garbanzo Salad in a Crispy Parmesan-Beet Bowl
Yield:
16 servings, 1 filled Parmesan bowl (266 g) each

Ingredients

Ingredients Weights Measures
Parmesan-Beet Bowls
fresh red beets, peeled, shredded 8 oz. [225 g] 1-1/2 cups [375 mL]
carrots, peeled, shredded 5 oz. [140 g] 1 cup [250 mL]
zucchini, shredded 5 oz. [140 g] 1 cup [250 mL]
Kraft Shredded Parmesan 5 oz. [225 g] 1 cup [250 mL]
feta cheese, crumbled 4 oz. [115 g] 1/2 cup [125 mL]
Salad
no-salt-added chickpeas (garbanzo beans) 1-1/2 lb. [675 g] 1 qt. [1 L]
English cucumbers, small dice 22 oz. [620 g] 1 qt. [1 L]
grape tomatoes, quartered 1-1/2 lb. [675 g] 1 qt. [1 L]
Cooked red quinoa 1 lb. [450 g] 2 cups [500 mL]
fennel, julienned 8 oz. [225 g] 1 cup [250 mL]
red cabbage, finely shredded 5 oz. [140 g] 1 cup [250 mL]
fennel fronds, rough chopped 1 oz. [30 g] 1 cup [250 mL]
Italian parsley, chopped 1 oz. [30 g] 1 cup [250 mL]
red onions, small dice 4 oz. [115 g] 1/2 cup [125 mL]
Kraft Greek with Feta and Oregano Dressing 8 fl oz [225 g] 1 cup [250 mL]
Parmesan-Beet Bowls
fresh red beets, peeled, shredded 0.5 oz. [20 g] 1-1/2 Tbsp. [22 mL]
carrots, peeled, shredded 9 g 1 Tbsp. [15 mL]
zucchini, shredded 9 g 1 Tbsp. [15 mL]
Kraft Shredded Parmesan 9 g 1 Tbsp. [15 mL]
feta cheese, crumbled 7 g 1/2 Tbsp. [7 mL]
Salad
no-salt-added chickpeas (garbanzo beans) 1.5 oz. [45 g] 1/4 cup [50 mL]
English cucumbers, small dice 1.4 oz. [40 g] 1/4 cup [50 mL]
grape tomatoes, quartered 1.5 oz. [45 g] 1/4 cup [50 mL]
Cooked red quinoa 1 oz. [30 g] 2 Tbsp. [30 mL]
fennel, julienned 0.5 oz. [15 g] 1 Tbsp. [15 mL]
red cabbage, finely shredded 9 g 1 Tbsp. [15 mL]
fennel fronds, rough chopped 2 g 1 Tbsp. [15 mL]
Italian parsley, chopped 2 g 1 Tbsp. [15 mL]
red onions, small dice 7 g 1/2 Tbsp. [7 mL]
Kraft Greek with Feta and Oregano Dressing 0.6 oz. [17 g] 1 Tbsp. [15 mL]

Directions

Parmesan-Beet Bowls: Combine ingredients.

Heat nonstick saute pan on medium heat. For each Parmesan-Beet Bowl, add 1/3 cup (75 mL) cheese mixture to skillet; spread to form 6-inch circle. Cook 1 min. or until cheese begins to melt and is lightly browned on bottom; turn. Cook until second side is lightly browned. Remove from skillet; immediately drape over inverted medium bowl. Cool completely.

Salad: Combine ingredients.

For each serving: Spoon 1 cup (250 mL) Salad into 1 Parmesan-Beet Bowl.

Kraft Kitchens Tips

Substitute
Prepare using cooked white quinoa.

570606 : 144669

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Nutritional Information
Calories
 240
Total fat
 12 g
Saturated fat
 4 g
Cholesterol
 20 mg
Sodium
 480 mg
Carbohydrate
 23 g
Dietary fibre
 5 g
Sugars
 5 g
Protein
 11 g
Vitamin A
 25 %DV
Vitamin C
 30 %DV
Calcium
 20 %DV
Iron
 10 %DV