Mediterranean Quinoa Salad

Memorial Day is a day of celebration our military heroes. I am so grateful for the men and women who have sacrificed to maintain our freedom and liberty throughout the ages. Memorial Day is usually the kick-off day for summer barbeques. I love to experiment with different side salads to accompany whatever comes off the BBQ. Here is a fun twist for a yummy side salad, combining quinoa and Mediterranean style flavors.

INGREDIENTS
2 cups of quinoa cooked as directed on package (makes about 4 cups of quinoa)
1 English cucumber chopped
20 baby tomatoes cut in half
1 red or orange bell pepper chopped
1 cup fresh basil leaves chopped
1 (15 oz ) can garbanzo beans drained and rinsed
1 4 oz container crumbled feta cheese
1-2 teaspoons salt
1 teaspoon seasoned pepper
3 lemons juiced (about 2/3 cup)
1/3 cup olive oil

Cook the quinoa according to package direction. (I used 2 cups quinoa in 4 cups of water. I brought it to a boil, turned to simmer and covered for 15 minutes.) Let quinoa cool and add chopped cucumber, peppers, tomatoes, garbanzo beans and basil. Season with salt and pepper and mix in feta cheese. Squeeze lemon juice and add olive oil. Mix dressing into quinoa salad and adjust seasonings. I love the fresh basil and probably used more than 1 cup. You can add kalamata olives if you want more of a Greek flair.
Enjoy with BBQ burgers, chicken, ribs or your favorite meat.