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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Inspired by a tabbouleh recipe, this salad uses quinoa, which is gluten-free and high in protein. Ingredients:
1 cup quinoa |
2 cups water |
2 roma tomatoes, diced |
1 cup cucumber, peeled and diced |
1/4 bell pepper, diced (red or yellow) |
1 cup parsley, chopped |
1/2 red onion, diced finely |
1 cup garbanzo beans, cooked |
2 tablespoons feta, crumbled |
3 tablespoons olive oil |
1 teaspoon kosher salt |
1 teaspoon ground pepper |
1 teaspoon cumin powder |
1/4 cup lemon juice |
Directions:
1. Place quinoa in sieve and rinse until water is clear. Cook with 2 cups water in rice cooker, allowing steam to escape. Remove from heat and fluff with a fork; set aside.
2. Meanwhile, prepare remaining ingredients. In a large mixing bowl, stir together cooked quinoa, tomatoes, cucumber, bell pepper, parsley, onion, and garbanzos. Sprinkle feta over mixture and season with oilive oil, salt, pepper, cumin and lemon juice. Mix well. Add additional salt and pepper to taste. Quinoa Salad can be chilled for up to 24 hours or used immediately.
3. Alternatively, serve quinoa in avocado halves; or substitute 1 diced avacado for the feta to make this a vegan dish.
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