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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Iâm always changing this salad up. Here I used tomato, zucchini and olives for a Greek-inspired salad. Try adding a few more favorite fresh veggies you know your family will love. Ingredients:
1 tablespoon olive oil |
1 cup quinoa, rinsed and well drained |
2 garlic cloves, minced |
1 medium zucchini, chopped |
2 cups water |
3/4 cup canned garbanzo beans or chickpeas, rinsed and drained |
1 medium tomato, finely chopped |
1/2 cup crumbled feta cheese |
1/4 cup finely chopped greek olives |
2 tablespoons minced fresh basil |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan, heat oil over medium-high heat. Add quinoa and garlic; cook and stir 2-3 minutes or until quinoa is lightly browned. Stir in zucchini and water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Stir in remaining ingredients; heat through. Yield: 4 servings.
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