Irresistible Lemon Herb Quinoa with Garbanzo Beans

Ingredients

• 1 cup quinoa, rinsed
• 1 can (15 oz) garbanzo beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil, preferably extra virgin
• Juice of 2 lemons (about 1/4 cup)
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the quinoa is fluffy. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
2. While the quinoa is cooking, chop the cherry tomatoes, cucumber, red onion, parsley, and mint. Set aside in a large mixing bowl.
3. In a small bowl, combine the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper. Whisk or shake until emulsified.
4. Once the quinoa has cooled slightly, add it to the bowl with the chopped vegetables. Pour the lemon dressing over and gently toss until well mixed.
5. Let the salad chill in the refrigerator for at least 30 minutes before serving. Adjust seasoning if necessary and enjoy cold or at room temperature.

Nutrition