Quinoa Salad
This salad is super easy and delicious. It is a perfect side for any type of meat or fish and is hearty enough to serve on its own as lunch. This recipe makes three large portions.
1/2 cup quinoa/cooked and cooled to room temperature
1 can garbanzo beans/rinsed and drained
1/2 red bell pepper/small dice
3 scallions/diced
1/2 cup Feta cheese crumbles
1 cup baby spinach/thinly sliced
1/2 cucumber or zucchini/seeds removed/small dice
1/4 cup oil (avocado, canola or olive)
2 TBsp Balsamic vinegar
Salt & Pepper
Cook the quinoa according to the package directions then set aside and let cool to room temperature. While the quinoa is cooking rinse and drain the garbanzos then dice the pepper, scallions, spinach and cucumber/zucchini and place in a medium size bowl. In a small bowl, whisk the oil and vinegar together. Once the quinoa is cool add it and the feta cheese to the vegetable mixture and stir to combine. Drizzle the oil/balsamic mixture over the top and toss until all the salad is coated. Salt & pepper to taste. This salad can be served at room temperature or cold. Cover and refrigerate leftovers. Enjoy!