April 8th, 2012
Heat the oil in a pan. Add the onion and sauté until tender, about 5-7 minutes. Add the garlic and sauté until fragrant, about a minute.
Add the roasted red peppers, quinoa, vegetable broth and oregano, season with salt and pepper and bring to a boil.
Reduce the heat, cover and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
Remove from heat and mix in the chickpeas, feta and balsamic vinaigrette.