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
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.