Jeanette's Quinoa Garbanzo Bean Salad

 

 

Greek Quinoa Garbanzo Bean Salad

3 tablespoons freshly squeezed Lemon Juice
1 tablespoon Red Wine Vinegar
1 tsp cumin

1tsp oregano

1 Garlic clove (smashed and finely chopped to a paste)
Kosher Salt and freshly ground Black Pepper
1/4 cup Extra Virgin Olive Oil

Salt & pepper to taste

 

Whisk together the lemon juice, vinegar, cumin, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.

 

1 cup Quinoa
 Salt and Pepper

 

Rinse the quinoa in a strainer until the water runs clear, if not pre-rinsed. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook uncovered until the water is absorbed and the quinoa is tender, about 15 minutes.

 

Transfer the quinoa to a bowl, fluff with a fork and let sit for 5 minutes to cool . Add all the rest and toss to coat. 

 

 

2 cups Grape or cherry Tomatoes (halved)
1 cup pitted Olives (halved) (Kalamata or black)

1/2 small Red Onion (halved and thinly sliced)

2 large or 3 small Chopped Persian cucumber

Chopped yellow pepper (or red or orange)

1 can garbanzo beans drained & rinsed

3 stalks kale chopped (I used just the top part)

Chopped fresh mint

Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor. 

 

Feta (for sprinkling) to serve, optional

 

Just before serving, transfer to a platter and sprinkle feta on top.