🌈Talk about a complete meal - this make ahead, vegetarian, fabulous hot or cold salad, is packed with yummy nutrients and a problem solver when it comes to having something ready to rock! And the colors...oh the colors are amazing enough...but when you smell the basil as the warm quinoa hits it....holy moly...such goodness!!!
What you need...
🍃 1 cup quinoa (rinsed and soaked - the package will say)
🍃1 cup chicken broth (you can sub water for vegetarian version)
💦1 cup water
🍅1 cup grape tomatoes, halved
🍃1/2 cup garbanzo beans
🌶1/2 red bell pepper, diced
🍃1/2 yellow bell pepper, diced
🍃1/4 sweet onion, diced
🍃1/3 cup parsley, chopped
🍃5-6 basil leaves, chopped
🍃1/2 cup purple cabbage, chopped
🍃1/2 cup feta cheese crumbles (leave out for Vegan)
🍋 2 lemons
🍃1 tbsp. olive oil
*possible additions: olives or broccoli florets would be great!
Add quinoa, water/broth to a small pot. Stir, turn to high heat and bring to a boil. As soon as it begins boiling turn it down to low and let it simmer for 15 minutes. In the meantime, chop all veggies and add them with garbanzo beans and feta to a large container with a lid. Wash and zest 2 lemons, add the zest, olive oil and juice of 2 lemons to a jar. Add 1/4 tsp pepper and salt as needed, I only use a couple turns of the shaker. Shake dressing to combine. (I did all of this before the Quinoa could hardly begin boiling, so it is fast). When quinoa is ready, add it to the container along with the dressing and toss to combine. Serve warm or cold!