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Prep Time: 10 mins | Cook Time: 20 mins | Serves: 6

Ingredients

• 4 c cooked and chilled quinoa

• 1 (15 oz) can garbanzo beans, drained and rinsed

• 1 English cucumber, deseeded and chopped

• ½ c fresh parsley, chopped

• ½ c fresh mint, chopped

• 1/3 c red onion, chopped

• ½ c Pistachios, shelled and chopped

• ½ c feta cheese, crumbled

• ¼ c olive oil

• Juice of 1 lemon

• ½ tsp salt

• ¼ tsp black pepper

Directions

1. Cook quinoa according to package directions, fluff with fork then place in the fridge until fully cooled.

2. Wash and dry all produce. Prep all ingredients, add to large bowl, then stir until combined.

3. Serve immediately or store in an airtight container in the fridge for up to 4 days.

Notes

• Cook the quinoa the day before and store in fridge until ready to use.

• Quinoa is a nice high fiber, high protein, gluten free grain option, however, bulgur wheat, farro or barley would also work great in this salad.

• Additional flavor add-ins could include avocado, blueberries, blackberries or strawberries.

• Roasted and salted sunflower seeds, pepitas (pumpkin seeds), or almonds would all work in the place of pistachios.

• Serve as a stand-alone salad or as a side to grilled chicken

Nutrition: (per 1.3 cup serving) Calories: 399 kcals | Total Fat: 20 g | Saturated Fat: 4 g | Sodium: 374 mg | Carb: 44 g | Protein: 14 g | Fiber: 9 g.

In the Kitchen | June 2022 | Recipe inspired by Jennifer Aniston's Quinoa Salad.
Basecamp Prevention + Wellness, Providence | providencebasecamp.org