Iron Chef Challenge: Smoky chickpea, feta and quinoa salad

Just what I needed-- a challenge and inspiration! The secret ingredient for the first Vegan MoFo Iron Chef Challenge was chickpeas. We spent the weekend at the coast, so I knew I'd have to make something quick for dinner when we got home Sunday evening. Nothing new there. On the car ride home I developed a craving for feta. A salad seemed in order, and a filling, nutritious base of quinoa seemed perfect. The flavors came together beautifully-- tart feta, smoky seasoning, sweet tomato sauce, and hearty chickpeas make a light but filling meal.

Smoky chickpea, feta and quinoa salad

vegan, gluten-free

serves 4

Ingredients

• 1 C vegan feta (I used this recipe, without the rosemary)
  
• 1 C uncooked quinoa
• 1 C vegetable broth
• 1 C water
• 1 C tomato sauce
• 1 tsp Trader Joe's South African Smoke Seasoning or smoked paprika
• 1 tsp smoked salt
• 1 can chickpeas
• 2 stalks of green onion, thinly sliced
• spinach or salad greens of your choice

Directions

• Make the feta.
• Rinse the quinoa in a fine mesh colander. I like to toast it by dumping it-- still damp-- in a pot over low heat, shaking it every few minutes until it dries and starts to turn golden and release a toasty fragrance. Add the broth and water, raise heat to bring to a boil, cover tightly, and turn heat to low. Let simmer for 15 minutes, remove from heat and let sit for 10 minutes before removing the lid.
• Mix tomato sauce, spice and salt into the quinoa. Add chickpeas and green onions.
• To serve, spoon quinoa mix (about a cup) over a bed of spinach (or other greens) and top with feta to taste (about 1/4 cup). It's delicious warm or cold!