Mediterranean food is always my go-to when I am craving something healthy and refreshing. This is a simple and healthy dish that you can pack for lunch throughout the week or serve as a side dish.

Bonus – it is gluten and dairy free, packed with protein and lots of veggies. By substituting the chicken broth for vegetable broth it is also a great vegan option. 

Prep Time: 15 min / Cook Time: 20 min / Servings: 6 people 

Ingredients

Salad

• 1 cucumber
• 1/2 large red onion
• 2 bell peppers (any color)
• 1 cup cherry tomatoes (sliced in half)
• 1 (15 oz) can garbanzo beans
• 1/4 cup chopped mint
• 1/2 cup chopped parsley
• 1/2 cup chopped cilantro
• 1 cup quinoa (dry)
• 2 cup chicken broth (you can substitute with vegetable broth)

Dressing

• 1/4 cup olive oil
• 1/2 cup lemon juice  (about 3 lemons)
• 1/2 tsp salt
• 1/4 tsp pepper

Directions

1. Rinse quinoa and strain.
2. Heat saucepan over medium/high heat; add quinoa and chicken broth.
3. When the chicken broth starts to boil, lower the heat to a simmer and cover. Cook according to the package directions – typically around 15 minutes.
4. While the quinoa cooks, chop all the veggies (cucumber, red onion, bell peppers, and cherry tomatoes) and set aside.
5. Drain and rinse garbanzo beans. Set aside.
6. Chop all herbs (mint, parsley, and cilantro) and set aside.
7. In a large bowl, combine all dressing ingredients. Whisk.
8. When the quinoa is finished cooking, fluff with a fork and add directly to the bowl with the dressing. Mix.
9. Add the vegetables and herbs. Mix.
10. Serve or chill in the refrigerator. I prefer it cold. Enjoy!