RECIPES
Red Quinoa & Garbanzo Salad in a Crispy Parmesan-Beet Bowl
servings
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Ingredients
Parmesan-Beet Bowls Salad
1-1/2 cups Fresh red beets, peeled, shredded
1 cups Carrots, peeled, shredded
1 cups Zucchini, shredded
1 cups Kraft Shredded Parmesan
1/2 cups Feta cheese, crumbled
1/4 qt. No-salt-added chickpeas (garbanzo beans)
1/4 qt. English cucumbers, small dice
1/4 qt. Grape tomatoes, quartered
2 cups Cooked red quinoa
1 cups Fennel, julienned
1 cups Red cabbage, finely shredded
1 mL Fennel fronds, rough chopped
1 cups Italian parsley, chopped
1/2 cups Red onions, small dice
1 cups Kraft Greek Feta & Oregano Dressing
Instructions
Preparation Steps
- Parmesan-Beet Bowls:
- CombineIngredients.
- HeatNonstick 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:
- CombineIngredients.
- For each serving:
- Spoon1 cup (250 mL) Salad into 1 Parmesan-Beet Bowl.
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