- Salad:
3/4 cup RED QUINOA (rainbow or regular)
1 large CUCUMBER, chopped (seedless or regular with seeds removed)
1 large RED TOMATO, chopped
1 small ONION, chopped
3 cloves GARLIC, minced
15 oz GARBANZO BEANS, rinsed, drained
1 cup PITTED WHOLE KALAMATA OLIVES, chopped
3 cups FRESH SPINACH or ARUGULA (baby or regular, chopped)
- Dressing:
2 tbsp OLIVE OIL, EXTRA VIRGIN
JUICE OF 1 LEMON
1 tsp OREGANO, dried
SEA SALT AND PEPPER TO TASTE
1/3 cup FRESH BASIL, snipped (dill, parsley or combination)
1/2 tsp CRUSHED RED PEPPER (optional)
- Cook quinoa in water according to package directions, fluff with a fork and cool.
- Combine cooled quinoa, cucumber, tomato, onion, beans and olives in a large glass bowl.
- In a small measuring cup whisk lemon juice, olive oil, oregano, garlic, salt, pepper and red pepper, if using. Pour dressing over quinoa/vegetable mixture. Fold in spinach and fresh herbs. Serve immediately or refrigerate a few hours before serving. Serves 8. Serving size about 3/4 cup. Top salad (or serve in small bowls on the side) with crumbled feta cheese, tzatziki Greek yogurt dip or hummus.
- VARIATIONS: Substitute white northern beans for garbanzo. Add sun dried tomatoes.
