This recipe stretches across the globe to meld international flavors. Quinoa is a high protein, South American grain. We've combined it with ingredients that you'd find in a Mediterranean salad, including our Greek Herbs Blend.
Ingredients
- 1 cup quinoa, uncooked
- 1 large cucumber, diced (~2-3 cups)
- 2 medium tomatoes, diced (~2-3 cups)
- 1 can garbanzo beans, rinsed and drained
- ⅓ cup light or extra virgin olive oil
- 3 Tbsp fresh lemon juice (~1-2 lemons)
- 1½ Tbsp Stuart's Spices Greek Herbs
- black pepper, to taste
Instructions
- Bring two cups of water to a boil on the stove.
- Add the quinoa and reduce heat to low; cover and simmer until tender and the water has been absorbed, ~15 minutes
- Let cool (or follow quinoa package directions if different).
- Toss the diced cucumber, tomatoes, and garbanzo beans into the quinoa.
- Mix together the Greek Herbs, black pepper, lemon juice, and olive oil. Blend well. Pour over salad and mix well.
- Place in refrigerator to cool. May be made a day in advance.
Tips
This salad works equally well using bulgur or couscous in place of quinoa.
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