Greek Quinoa Salad with Garbanzo Beans
Why we love it:
- 11⁄2 cups Quinoa
- 21⁄2 cups Water
- 2 teaspoons Kosher Salt
- 1 15-ounce can Garbanzo Beans
- 1 Lemon (zested and juiced)
- 2 teaspoons Dried Oregano
- 1⁄2 teaspoon Black Pepper
- 1⁄2 teaspoon Honey
- 5 Tablespoons Extra Virgin Olive Oil
- 1 English Cucumber
- 2 Heirloom Tomatos
- 1 pint Cherry Tomatoes
- 1⁄4 cup Kalamata Olives
- 2 Tablespoons Pepperoncini
- 1 Green Bell Pepper
- 1⁄2 bunch Basil (or more, use up what you have)
- 4 ounces Feta Cheese
Place the quinoa, cups water, 1 teaspoon of salt, and the can of garbanzo beans - including the liquid! - in to a small pot. Set over high heat and bring to a boil. Once boiling, stir well and turn down the heat to medium and partially cover the pot. Cook for about 16 minutes, stirring occasionally during this time. After 16 minutes, turn off the heat and cover the pot fully for 3 minutes, then we’ll finish the quinoa (see below).
Get a large bowl ready. Zest the lemon and juice half of it into the bowl. Add 1 teaspoon of oregano, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon honey. Whisk in 3 Tablespoons extra virgin olive oil. Use your highest quality olive oil for this part.
Dice the cucumber into small cubes. Dice the tomato into wedges. Cut the cherry tomatoes in half. Drain the olives and cut then in half. Drain some pepperoncini to taste and cut them if you prefer.
Slice the bell pepper into large rings. When you get near the top, the seeds and membrane will be connected, you can easily pluck these out with your fingers.
Stack and slice basil leaves.
Toss the salad gently to coat in dressing.
3. FINISH QUINOA
To the warm quinoa in the pot, add: 1 tablespoon olive oil, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and the other half of the lemon juice. Stir to combine.
Toss the quinoa/garbanzo beans in with the veggies for the salad and toss to combine.
Slice the feta into a large square, about 1 ounce each. If you have softer, crumbly feta it’s ok to just crumble it in.
Place a big portion of salad. Top with a square of feta. Drizzle the top of the feta with a bit of olive oil and a fresh turn of black pepper. Pluck out nice looking pieces of the salad to sit on top and really go for it on presentation!