Quinoa Summer Salad

Ingredients

• 1 cup quinoa, rinsed

• 2 cups water

• 1 can garbanzo beans, drained and rinsed

• 1 can black olives (or your preferred variety), sliced

• 1 cucumber, diced

• ½ red onion, finely diced

• Handful of cherry tomatoes, quartered

• 1 bunch fresh herbs (basil and cilantro work beautifully), chopped

• Juice of 1 lemon

• ¼ cup extra virgin olive oil (EVOO)

• ¼ cup red wine vinegar

• 2–3 cloves garlic, minced

• Salt and pepper to taste

• (Optional) Toasted pine nuts for garnish

  Instructions

  1. Cook the quinoa

     • In a medium pot, bring water or broth to a boil.

     • Add rinsed quinoa, reduce to low heat, cover, and cook for 15 minutes or until all liquid is absorbed.

     • Fluff with a fork and let cool to room temperature.

  2. Prepare the dressing

     • In a small bowl or jar, whisk together lemon juice, EVOO, red wine vinegar, minced garlic, salt, and pepper.

     • Adjust seasoning to taste — it should be bright and tangy.

  3. Assemble the salad

     • In a large bowl, combine cooled quinoa, garbanzo beans, olives, cucumber, red onion, cherry tomatoes, and fresh herbs.

     • Pour dressing over the salad and toss until well coated.

  4. Finish and serve

     • Garnish with toasted pine nuts if desired.

     • Serve immediately, or chill for 1–2 hours to let the flavors meld.

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