Recipe: Minted Garbanzo Bean Quinoa Salad

Lysa Ingalsbe’s delicious summertime recipe will leave you nourished and satisfied, blending garbanzo beans, quinoa, and other healthful ingredients

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Ingredients

• 1 15-ounce BPA-free can garbanzo beans, drained and rinsed
• 1 cup quinoa2 cups water
• 1 large bunch parsley, chopped (remove long stems)
• ⅓ cup mint leaves, chopped
• 1 cup of grape or cherry tomatoes, cut in half
• 2 scallions, minced
• 1 tbsp olive oil
• juice of one lemon
• ½ tsp salt
• ¼ tsp cracked black pepper
• 1 package baby spinach
• Optional toppings: sheep’s milk feta cheese or sliced avocado
• Instructions

Directions

1. Rinse quinoa through fine strainer.
2. Heat saucepan and dry toast quinoa until fragrant.
3. Once fragrant, add water and let cook until quinoa is translucent (about 10 minutes). 
4. While quinoa is cooking, prepare rest of the ingredients in a bowl.
5. When quinoa is finished cooking, transfer to a bowl and let cool.
6. Combine all ingredients together and serve over baby spinach at room temperature.

Learn more about Lysa at bodyandsoulnutrition.com

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