Photo by Brannon Conza
Recipe by Sara Dunberg
By July, tomatoes will be ripe and herb gardens will beg for a trim. When combined with protein-rich garbanzo beans and tangy feta, this quinoa salad provides a nutritionally balanced and in-season answer to heavy potato salad. Whether you’re grilling poolside or heading to a summer block party, you’ll be saying, “Opa!” like the best of the Greeks!
1 cup quinoa
2 cups water
¾ cup garbanzo beans
6 small (about 2” diameter) tomatoes, diced
3oz feta cheese, cubed or crumbled
3 tbsp chives, chopped
3 tbsp oregano, chopped
Juice of 1 lemon
3 tbsp olive oil
½ tsp salt
½ tsp ground black pepper
Place the quinoa and water in a small sauce pot. Bring to a boil.
Reduce heat, cover and simmer for 15-20 minutes, until all the water has been absorbed and quinoa is tender.
Fluff with a fork and let cool to room temperature.
Transfer the quinoa to a medium-sized bowl. Add the remaining ingredients. Mix well.
Optional additions: cucumber, red onion, capers, lemon zest, parsley…