This recipe stretches across the globe to meld international flavors. Quinoa (pronounced keen-wah) is a high protein, South American grain. We've combined it with ingredients that you'd find in a Mediterranean salad, including our Greek Herbs blend. Salad works equally well using bulgur or couscous.
1 cup quinoa, uncooked
1 large cucumber, diced (about 2-3 cups)
2 medium tomatoes, diced (about 2-3 cups)
1 can garbanzo beans, rinsed and drained
for the dressing:
⅓ cup light or extra virgin olive oil
3 tablespoons fresh lemon juice (about 1-2 lemons)
Ground black pepper, to taste
Bring two cups of water to a boil stove top. Add the quinoa and reduce heat to low, cover and simmer until tender and the water has been absorbed, approximately 15 minutes. Cool. (or follow package directions if different)
Toss the diced cucumber and tomatoes, along with the beans into the quinoa.
Mix together Stuart's Spices Greek Herbs, black pepper, lemon juice and olive oil. Blend well. Pour over the salad and mix well.
Place in the refrigerator to cool. May be made a day in advance.