Nutrition Facts

Instructions

• STEP 1

  In a small saucepan, combine the quinoa and broth; bring to a boil.

  • ½ cup quinoa
  • 8 fl oz (1 cup) chicken or vegetable broth

• STEP 2

  While the quinoa comes to a boil, wash and dry the fresh produce.

  • ½ pint grape tomatoes
  • ½ English cucumber
  • ½ small bunch Italian (flat-leaf) parsley
  • ½ small bunch fresh mint

• STEP 3

  Once the quinoa is boiling, reduce heat to a simmer and cover; cook for 15 minutes. Once cooked, remove from heat and let stand, covered, for 5 minutes.

• STEP 4

  Halve the tomatoes lengthwise and transfer to a large bowl.

• STEP 5

  Trim off and discard the ends of the cucumber; medium dice the cucumber and add to the bowl.

• STEP 6

  Shave the parsley leaves off the stems; discard the stems and mince the leaves. Add to the bowl.

• STEP 7

  Pick the mint leaves off the stems; discard the stems and mince the leaves. Add to the bowl.

• STEP 8

  Drain and rinse the chickpeas; add to the bowl.

  • 1 (15 oz) can garbanzo beans (chickpeas)

• STEP 9

  Measure out the feta and add to the bowl.

  • ½ (4 oz) pkg crumbled feta cheese

• STEP 10

  Peel and mince the garlic.

  • 2 cloves garlic

• STEP 11

  In a small bowl, combine and whisk together the minced garlic, lemon juice, olive oil, salt, and black pepper.

  • ½ lemon
  • 2 tbsp extra virgin olive oil
  • ½ tsp salt
  • ½ tsp black pepper

• STEP 12

  Uncover the quinoa and fluff with a fork; add to the bowl with the rest of the ingredients.

• STEP 13

  Add the dressing and toss the salad until well combined.

• STEP 14

  Divide the salad between two plates (or one plate and one lunch container). Enjoy!