Freshen up your summer entertaining with this delicious salad. Quinoa, garbanzo beans and vegetables like cucumber, peppers and cherry tomatoes are tossed together in a refreshing lemon vinaigrette for a quick salad or side dish.
1/2 cup quinoa
1/4 teaspoon salt
3/4 cups water
1 cup canned garbanzo beans (chickpeas), drained
1-8 oz.(227 gr.) box of cherry tomatoes, halved
1/2 each, red and orange pepper, chopped
1 long English cucumber, quartered and sliced
5 oz. (135 gr.) piece of hard feta* chopped into tiny cubes
1 cup chopped fresh parsley
1/4 cup olive oil
1/4 cup fresh lemon juice
1/2 tsp. salt
1 clove garlic, minced
1/8 tsp. black pepper
Place the quinoa in a fine mesh strainer, and rinse under cold. Place into a saucepan; add water and salt and bring to a boil. Reduce heat to low, and simmer, covered until the quinoa is tender, about 15–20 minutes. Remove from heat, fluff with a fork and set aside to cool completely.
Meanwhile prepare dressing by whisking together in a small bowl, oil, lemon juice, salt, minced garlic and pepper.
Place garbanzo beans, tomatoes, peppers, and cucumbers into a large bowl;stir together. Add quinoa, feta cheese, and parsley. Stir gently to mix. Just before serving, pour dressing on top. Toss to mix.
* For a Vegan version replace feta with firm tofu, chopped into small cubes.
For more information about quinoa go to: http://www.whfoods.com/genpage.php? dbid=142&tname=foodspice#howtouse
Leia’s Culinary Treasures