Recipe of the Month

Quinoa, Feta, Dill and Garbanzo Bean Salad
Quinoa, Feta, Dill and Garbanzo Bean Salad


2 cups of uncooked quinoa
Sea Salt
¼ cup chopped chives
¼ chopped fresh dill
¼ cup chopped fresh mint
1 15-oz can garbanzo beans, rinsed and drained
6 tablespoons olive oil
6-8 cups arugula or spinach
½ cup feta, crumbled (optional)


  • Combine quinoa and 4 cups of water in a small saucepan. Add a pinch of salt, cover and bring to a boil. Turn off heat and let the quinoa cook, covered, for about 10 minutes, or until water is well absorbed.
  • In the meantime, place the herbs and garbanzo beans in a bowl. Drizzle with olive oil and vinegar.
  • When the quinoa is done cooking, let it cool for a few minutes before fluffing and adding it to the bowl. Mix gently to combine.
  • When you are ready to serve gently fold in the arugula and sprinkle feta on top.

Makes 6-8 servings. Prep Time 20 minutes.
Recipe Source: Simply Real Eating by Sarah Adler
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