Ingredients

1 cup dry quinoa
2 cups water or broth
1 15-oz. can garbanzo beans, drained and rinsed
½ cup cucumber, diced
1 cup cherry tomatoes, sliced in half
3 Tbsp. fresh parsley, chopped
Mixed salad greens
2 Tbsp. feta cheese, crumbled (optional)

1 garlic clove, minced
¼ cup tahini (sesame seed paste)
Zest of 1 lemon
¼ cup fresh lemon juice
2 Tbsp. extra-virgin olive oil
2 Tbsp. hot water
Pinch sea salt

Directions

1. In a medium saucepan, combine quinoa and water or broth and bring to a boil.
2. Reduce heat and simmer about 15 minutes until quinoa fluffs up.
3. Meanwhile, whisk together garlic, tahini, lemon zest and juice, olive oil, and salt. Add hot water to thin as necessary. Set aside.
4. Toss cooled quinoa, garbanzo beans, cucumber, tomato, and parsley with the dressing. Serve over mixed salad greens with feta cheese on top.