Quinoa Garden Salad
1 cup water
1/2 cup quinoa, well rinsed
1 cup chopped green, yellow, and/or orange sweet pepper
2 tomatoes, chopped
1 cup canned garbanzo beans (chickpeas), rinsed and drained
1/2 cup chopped green onions
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons lemon juice
Ground black pepper
In a small saucepan, combine the water and quinoa. Bring to boiling; reduce
heat. Cover and simmer about 15 minutes or until water is absorbed. Remove
from heat and set aside.
Meanwhile, in a large bowl, combine sweet pepper, tomatoes, garbanzo
beans, green onions, parsley, and mint. Add the cooked quinoa; mix well.
Add lemon juice; toss well to mix. Season to taste with salt and black pepper.
Cover and refrigerate for 2 to 4 hours before serving.
Makes 6 Servings
Nutritional Info Per Serving:
Total Fat (g) 2
Sodium (mg) 339
Carbohydrate (g) 34
Fiber (g) 6
Protein (g) 9