Submitted by Lucy Angell, People Operations Manager. She recommends adding in the Pleasant Lane Farms Feta, any in-season veggies you have, and topping with green onions!
For the vinaigrette:
3/4 teaspoon freshly ground black pepper
For the salad:
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
Cook quinoa according to package instructions, in chicken broth rather than water.
Toss the quinoa with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
For the vinaigrette: Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
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