Fresh Vegetable and Quinoa Salad

I've been doing a lot of cooking lately and haven't had the chance to start posting, but today I start!  This is something I came up with because, as usual, I couldn't find all the ingredients I needed and then I just started adding things that I thought would taste good.


There's an abundance of protein from the soy beans and garbanzo beans, about 30% of the RDA for protein.  Not bad for a salad! And, it's incredibly fast and easy to make.  Enjoy!

Quinoa and Vegetable Salad

½ c quinoa

1 c vegetable or chicken stock

¾ c garbanzo beans

¾ c soy beans, shelled and cooked

1 tbsp fresh flat leaf parsley

1 tbsp fresh dill

1 ½ tbsp chopped green onion (about 1 stalk)

1 med sized tomato, diced

¾ c diced Japanese cucumber, or any other cucumber

Juice from 1 lemon

1-2 tbsp olive oil

1 tsp onion powder

1 tsp garlic powder

Salt & pepper to taste

1. Bring stock to a boil and then add quinoa.  Cover and reduce heat to medium and simmer for approximately 12 minutes or until all liquid is absorbed.

2. Meanwhile prepare all other vegetables.  I prefer raw garbanzo beans so I purchase dried beans and rehydrate them in water overnight.

3. Once the Quinoa all the liquid has been absorbed by the quinoa, remove from heat and let cool.  I’m too impatient so I put it in the fridge or freezer for a quicker cool down time.

4. Once all ingredients are sufficiently chilled, place in one big bowl, sprinkle with the lemon juice, seasonings and olive oil and toss until well coated. 

5. Salad can be served chilled or at room temperature.  

Makes about 4 cups.  Serves 3-4.