Quinoa Salad

Prep Time: 10 mins | Cook Time: 20 minutes | Serves: 6

Ingredients

4 c. cooked and chilled quinoa

1 can (15 oz) garbanzo beans, drained and rinsed

1 English cucumber, deseeded and chopped

½ c. fresh parsley, chopped

½ c. fresh mint, chopped

1/3 c. red onion, chopped

½ c. Pistachios, shelled and chopped

½ c. feta cheese, crumbled

¼ c. olive oil

Juice of 1 lemon

½ tsp salt

¼ tsp black pepper

Directions

• Cook quinoa according to package directions, fluff with fork then place in the fridge until fully cooled.

• Wash and dry all produce. Prep all ingredients, add to large bowl, then stir until combined.

• Serve immediately or store in an airtight container in the fridge for up to 4 days.

Tips and Substitutions

• Cook the quinoa the day before and store in fridge until ready to use.

• Quinoa is a nice high fiber, high protein, gluten free grain option, however, bulgur wheat, farro or barley would also work great in this salad.

• Additional flavor add-ins could include avocado, blueberries, blackberries or strawberries.

• Roasted and salted sunflower seeds, pepitas (pumpkin seeds), or almonds would all work in the place of pistachios.

• Serve as a stand-alone salad or as a side to grilled chicken

Nutrition: Serving 1/6th of recipe or 1.3 cups. (per serving) Calories: 399, Total Fat: 20 g, Sat Fat: 4 g, Sodium: 374 mg, Carb: 44 g, Fiber: 9 g, Protein: 14 g.

Recipe from Jennifer Aniston's Quinoa Salad with some adaptations offered.