This recipe is from our good friend Rebecca Coppersmith. It’s health and taste great!
2 cups quiona rinsed
4 mini cucumbers diced
2 bell peppers diced
1 can artichoke hearts
2 cans garbanzo beans
2 lemons juiced and zested
1 handful fresh Italian parsley chopped
5 fresh mint leaves chopped thinly
Salt and pepper to taste
Feta cheese for topping
Super greens (or any mixed greens of your choice)
Cook quiona and allow to cool. Combine veggies, parsley, mint, lemon zest and lemon juice in large bowl and mix well. Add quiona and mix well then add salt and pepper to taste. Serve over bed of greens and top with feta or any crumble cheese or your choice.
