I had some left over cooked quinoa to use up so I decided to make a Southwest Quinoa salad with it. I added canned chickpeas and tomatoes to make it extra healthy, not to mention extremely easy to make. My family and I really loved it.
Southwest Quinoa Salad
2 cups cooked quinoa
1 (15 oz) can of diced tomatoes with chilis
1 (15 oz) can of garbanzo beans, rinsed and drained
1-2 tbsp. extra virgin olive oil
1 tbsp. chopped cilantro
1 scallion/green onion sliced thinly
1 tsp. ground cumin
salt and pepper, to taste
Add all ingredients to a large bowl and mix. This can be served either room temperature or chilled.