Recipe Vortex

Quinoa Salad

1 cup uncooked quinoa

2 cups water

1 15-oz. can garbanzo beans, drained and rinsed

10-oz. cherry tomatoes, sliced

1 medium red onion, finely sliced

1 cup chopped English cucumber, halved

3/4 cup pitted kalamata olives, halved

1/2 cup chopped fresh mint

4 oz. feta cheese crumbles

Hummus Dressing

6 tablespoons hummus

2 teaspoons minced garlic

2 tablespoon balsamic

2 tablespoon lemon juice

1 tablespoon kalamata olive juice

First, prepare quinoa by placing quinoa and water into a medium-sized pot. Bring quinoa to a boil over medium-high heat and then turn the burner down to low, cover, and let simmer for 15 minutes or until water has absorbed. Remove from heat and let cool for 15 minutes before placing in the refrigerator to chill.

Next, prepare the dressing by placing all ingredients into a jar. Place the lid on the jar and shake to combine. Add water to thin the dressing out, if needed.

For the salad, place the chilled quinoa into a large bowl and then add the rest of the salad ingredients. Drizzle on all of the dressing and toss to combine.

Serve chilled.