Mediterranean Quinoa & Garbanzo Bean Salad

An effortless salad where you can toss in veggies you are sure to have in the fridge. It's also a great use of left over quinoa and tastes better once the flavors marinate over night. If you don't do dairy, no worries!  The salad tastes great with or without cheese.

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Makes 4 servings

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‍The Goods:
For the salad
1 C dry quinoa
1 1/2 C water or vegetable stock/broth
1/2 hothouse cucumber, sliced and quartered (~1 1/2 C)
1 C cherry or grape tomatoes, halved
1/2 a small red onion, diced (~1 C)
16 oz can reduced sodium garbanzo beans, drained and rinsed

For the dressing
4 garlic cloves, minced
1 Tbsp minced rosemary
1/2 C feta cheese, crumbled
2 Tbsp extra virgin olive oil
3 Tbsp white balsamic vinegar or red wine vinegar
sea salt and cracked pepper to taste
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How To:

1. For the quinoa: Place quinoa and water or stock in a medium stock pot and bring to a boil over high heat.  Reduce to low heat, place lid on pot, and allow to simmer for 15 minutes.  Remove from heat, fluff quinoa, and replace lid for an additional 5 minutes.
2. While the quinoa is cooking, prepare your veggies and place in a large mixing bowl.
3. Once the quinoa is cooked, transfer it to the mixing bowl of veggies.  Add the dressing ingredients into the same bowl (you do not need to combine the dressing separately).  Toss well to combine and adjust seasonings to taste. Place in the refrigerator for at least 2 hours and allow the flavors to enhance.  Serve cold. Store in an air tight container, refrigerated for 2-3 days.

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