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

Name: Red Quinoa & Garbanzo Salad in a Crispy Parmesan-Beet Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Parmesan-Beet Bowls; 1-1/2 cups fresh red beets, peeled, shredded; 1 cup carrots, peeled, shredded; 1 cup zucchini, shredded; 1 cup KRAFT 100% Shredded Parmesan Cheese - Full Moisture; 1/2 cup feta cheese, crumbled; Quinoa Salad; 1 qt. canned chickpeas (garbanzo beans), rinsed; 1 qt. English cucumbers, small dice; 1 qt. grape tomatoes, quartered; 2 cups Cooked red quinoa; 1 cup fennel, julienned; 1 cup fennel fronds, rough chopped; 1 cup red cabbage, finely shredded; 1 cup Italian parsley, chopped; 1/2 cup red onions, small dice; 1 cup KRAFT Greek Vinaigrette

Servings: persons

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

1
Parmesan-Beet Bowls: Combine ingredients.
2
Heat nonstick saute pan on medium heat.
3
For each Parmesan-Beet Bowl, add 1/3 cup cheese mixture to skillet; spread to form 6-inch circle.
4
Cook 1 min.
5
or until cheese begins to melt and is lightly browned on bottom; turn.
6
Cook until second side is lightly browned.
7
Remove from skillet; immediately drape over inverted medium bowl.
8
Cool completely.
9
Salad: Combine ingredients.
10
For each serving: Spoon 1 cup Salad into 1 Parmesan-Beet Bowl.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Parmesan-Beet Bowls, 1-1/2 cups fresh red beets, peeled, shredded, 1 cup carrots, peeled, shredded, 1 cup zucchini, shredded, and more.

Yes, Red Quinoa & Garbanzo Salad in a Crispy Parmesan-Beet Bowl falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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