I do love a summer salad with beans and/or quinoa. I eat them for lunch all week. I eat them as a salad or I put them in a wrap on top of some fresh spinach. I adapted this salad from this original recipe.
1-14 oz can of garbanzo beans
1/2 cup of uncooked quinoa
3 Roma tomatoes, seeded, cored and diced
1 English cucumber, diced
3 green onions, diced
1 red bell pepper, diced
4 oz feta cheese
20-30 fresh basil leaves chopped
juice of 1 lemon
2 Tablespoons of balsamic vinegar
salt and pepper to taste
Cook the quinoa as the box suggests. Then combine with all of the above ingredients once cooled.