Healing food

Middle Eastern Quinoa Salad

by Tina Sarkey

2 large tomatoes, chopped
1 C fresh parsley, chopped fine
2 - 3 cloves garlic, pressed
3 green onions, chopped fine
1 15 oz. can garbanzo beans (chickpeas), drained
1/4 C fresh mint leaves, chopped fine
3/4 C quinoa
1 1/2 C water

IMPORTANT NOTE: Rinse quinoa in a sieve thoroughly (10 to 15 quick rinses) with cold water.

Heat 1-1/2 C water to boil. Add quinoa, cover, and reduce heat to low. Simmer for 15 to 20 minutes, until the water is absorbed and the quinoa is tender. Set aside to cool. Prepare the remainder of the salad in a medium-size bowl. When quinoa is cool, mix with the rest of the salad. Chilling overnight before serving is best, although it can be eaten immediately. Salt and pepper to taste.

Calabash Solid Wood Salad Bowl - A great way to present this salad. Click here to see the Calabash individual solid wood salad bowls