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

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


Ingredients Weights Measures
Parmesan-Beet Bowls
fresh red beets, peeled, shredded 5 oz. 1-1/2 cups
carrots, peeled, shredded 4 oz. 1 cup
zucchini, shredded 4 oz. 1 cup
KRAFT 100% Shredded Parmesan Cheese - Full Moisture 4 oz. 1 cup
feta cheese, crumbled 2.5 oz. 1/2 cup
Quinoa Salad
canned chickpeas (garbanzo beans), rinsed 22 oz. 1 qt.
English cucumbers, small dice 22 oz. 1 qt.
grape tomatoes, quartered 22 oz. 1 qt.
Cooked red quinoa 13 oz. 2 cups
fennel, julienned 4 oz. 1 cup
fennel fronds, rough chopped - 1 cup
red cabbage, finely shredded 2.5 oz. 1 cup
Italian parsley, chopped 2 oz. 1 cup
red onions, small dice 2 oz. 1/2 cup
KRAFT Greek Vinaigrette 8 fl oz 1 cup


PARMESAN-BEET Bowls: Combine ingredients.

HEAT nonstick sauté pan on medium heat. For each Parmesan-Beet Bowl, add 1/3 cup 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.

COMBINE ingredients.

FOR each serving: Spoon 1 cup Salad into 1 Parmesan-Beet Bowl.

Kraft Kitchens Tips

Prepare using cooked white quinoa.
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Nutritional Information

Nutrition Information

Total fat
 10 g
Saturated fat
 2.5 g
 10 mg
 380 mg
 23 g
Dietary fiber
 6 g
 6 g
 9 g
Vitamin A
 45 %DV
Vitamin C
 30 %DV
 15 %DV
 15 %DV
Healthy Living Information
Good source of vitamin A or C