I was originally planning to make quinoa risotto for dinner tonight, but by the time the pot was freed from our strawberry rhubarb jam project, it was too late to start a pot of beans simmering for tonight. But necessity is the mother of innovation, and we managed to throw together this scrumptious impromptu salad in the moments between stirring the bubbling jam and filling jars. I’m coming to love tulsi basil — one of my favorite “weeds” to pull and cook with!
Quinoa & Garbanzo Salad with Summer Squash & Fresh Herbs
About 2-3 cups cooked quinoa (cooked with veggie stock is ideal)
1 can or equivalent (maybe 2 cups) cooked garbanzos, drained and rinsed
A few tablespoons olive oil
2 small summer squash, chopped
2-3 cloves garlic, minced
A cup or so tulsi leaves, minced
1 large bunch cilantro, minced
Generous drizzle olive oil
A few teaspoons lemon or lime juice, to taste
A teaspoon or two of chili powder and cumin, to taste
Salt and pepper, to taste
Stir together quinoa, garbanzos, and a generous drizzle of olive oil. Sauté squash and garlic in a pan, then stir into salad. Allow to cool for a few minutes. Stir in remaining ingredients and adjust to taste. Enjoy warm or chilled. Yum!