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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 3 |
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This is a simple recipe that is fresh and easy to make. Ingredients:
1/2 cup quinoa |
1 cup vegetable stock, or chicken stock if you prefer |
3/4 cup garbanzo beans, raw, or cooked if you prefer |
3/4 cup soybeans, shelled and cooked |
1 tablespoon fresh flat leaf parsley, chopped |
1 tablespoon fresh dill, chopped |
1 tablespoon green onion, chopped |
1 medium tomato, diced |
3/4 cup japanese cucumber, diced, or any other cucumber |
1 lemon, juice of |
1 -2 tablespoon olive oil |
1 teaspoon onion powder |
1 teaspoon garlic powder |
salt & pepper |
Directions:
1. Bring stock to a boil and then add quinoa. Cover and reduce heat to medium and simmer for approximately 12 minutes or until all liquid is absorbed.
2. Meanwhile, prepare all other vegetables and herbs. I prefer raw garbanzo beans so I purchase dried beans and rehydrate them in water overnight.
3. Once all the liquid has been absorbed by the quinoa, remove from heat and let cool. I’m too impatient so I put it in the fridge or freezer for a quicker cool down time.
4. Once all ingredients are sufficiently chilled, place in one big bowl, sprinkle with the lemon juice, seasonings and olive oil and toss until well coated.
5. Salad can be served chilled or at room temperature. Enjoy!
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