Quinoa Garbanzo Bean Taco Salad

Maybe I'm stretching it by calling this a taco salad, but hey, my blog, my choice.

I made this much salad to see us through the week. This is a lot for two people. I shared with coworkers, and we ate this for lunch and dinner.

Next time, I'll probably halve the recipe. Still, it's been nice to have something on hand that's healthy, satisfying and totally tasty. And if you don't like cilantro, substitute parsley or another fresh herb of your preference.

A recipe like this is a reminder (for me) and a suggestion (for you). The key is combining legume / quinoa with fresh herbs and veggies. Take this one step further and put a scoop on a bed of spinach, topped with oven-roasted chicken and sour cream. Which is what we have planned tonight.

Quinoa Garbanzo Bean Taco Salad

Ingredients

1 15.5 oz. can of garbanzo beans, drained (or 1 1/2 c. cooked garbanzos)

1 1/2 c. cooked quinoa

2 cloves minced garlic

1 c. chopped red onion

1 juicy tomato, diced

2 sticks celery, chopped

1 med. zucchini, chopped

1 red pepper, chopped

1-2 minced jalapenos

1/2 t. cumin

1/2-1 t. chili powder (to taste)

juice from 2 limes plus lime zest

dash salt

1/2 bunch cilantro, chopped

olive oil and rice vinegar...enough to create luscious coating.  Remember: less is more.

Directions:  Easy easy easy!

1. Cook the quinoa and let cool.
2. Chop the veggies and herbs.
3. Drain the garbanzos.
4. Mix it all up and season to taste  (I prefer rice vinegar with dash of balsamic).

Eat now. Just as Good chilled. Just as good the next day. Killer.