I’m always changing up this salad. Here I used tomato, zucchini and olives for a Greek-inspired flavor. Try adding a few more favorite fresh veggies that you know your family will love. It’s just as good served chilled as it is warm!
—ELIZABETH LUBIN HUNTINGTON BEACH, CA
START TO FINISH: 30 MIN. MAKES: 4 SERVINGS
1 tablespoon olive oil
1 cup quinoa, rinsed and well drained
2 garlic cloves, minced
1 medium zucchini, chopped
2 cups water
3/4cup garbanzo beans or chickpeas, rinsed and drained
1 medium tomato, finely chopped
1/2 cup crumbled feta cheese
1/4 cup finely chopped Greek olives
2 tablespoons minced fresh basil
1/4 teaspoon pepper
In a large saucepan, heat oil over medium-high heat. Add quinoa and garlic; cook and stir 2-3 minutes or until quinoa is lightly browned. Stir in the zucchini and water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Stir in the remaining ingredients; heat through.