Mediterranean Quinoa Power Salad
1 cup dry quinoa
2 cups vegetable broth or filtered water
2 cups spinach, chopped
1 cup garbanzo beans (chick peas)
1 cup grape tomatoes, halved
¼ cup red pepper, chopped
¼ cup red onion, chopped
10 kalamata olives, halved
¼ cup crumbled feta cheese
1 tbsp. fresh basil, chopped
1 tbsp. fresh parsley, chopped
1 tbsp. fresh oregano, chopped
¼ cup hemp seeds
5 tbsp. extra virgin olive oil
5 tbsp. red wine vinegar
1 tbsp. Dijon mustard
Celtic sea salt and ground pepper to taste
1. In a saucepan, combine quinoa and vegetable broth/water. Bring to a boil. Reduce heat, cover, and simmer until quinoa softens and liquid evaporates — about 15-20 minutes. Remove from heat, allow to cool, and place in a large bowl.
2. Whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper and set aside.
3. Once quinoa is cool, add remaining ingredients and gently toss. Divide and serve.
Note: Recipe may easily be doubled or tripled to yield amazing leftovers.