Warm Garbanzo and Quinoa Salad

This is great for a side or can even be a dish all on its own. Between the spinach, quinoa, and garbanzos this is a powerhouse of fiber and nutrients. Easy enough to make of course. This recipe and image are courtesy of Women’s Health.

Average time: 25 minutes

Serves: 4 as a side, 2-3 as a main course

Ingredients

1 cup of quinoa (can use whole-wheat couscous as well)

2 cups of vegetable broth (optional)

1 1/2tsp chopped garlic

2-3 medium zucchini, quartered and sliced

2 carrots, grated

1 red bell pepper, chopped

1 (140z) canned garbanzo beans, rinsed and drained

1 bunch scallions, chopped

2 Tbsp olive oil

3 Tbsp white-wine vinegar

1/4 tsp salt

6 c fresh spinach leaves, cleaned and dried

3 0z feta crumbled feta (optional)

Directions

1. Cook quinoa according to package directions. Suggest using vegetable broth but may use water as well.

2. In a food processor, purée scallions, gradually adding oil, vinegar, salt, and black pepper to taste. Process to a thick consistency.

3.  Coat a sauté pan with cooking spray and heat to medium-high. Add garlic, zucchini, carrots, and pepper. Sauté until softened, about 5 minutes, stirring frequently. Add beans and sauté until heated through.

4. Add scallion mixture and quinoa to sauté pan; heat through. Let cool slightly.

5. Mix spinach, garbanzo bean mixture and feta (if using) in a bowl using tongs or salad spoons to toss.

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