2 tablespoons fresh cilantro, chopped

1 cup fresh parsley, chopped

1/4 cup freshly squeezed lemon juice

1/4 cup extra virgin olive oil

1/2 cup black olives, pitted

1/2 cup feta

1 can garbanzo beans, drained and rinsed

salt and pepper, freshly ground

Bring quinoa and salted water to boil, cover and simmer on a low heat for 20 minutes.  Let quinoa cool to room temperature, then transfer to a serving bowl.

Mix the garlic and scallions thoroughly with the quinoa and add the remaining chopped herbs and vegetables.  Stir in the lemon juice and extra virgin olive oil.

Rinse beans and season with freshly ground pepper and salt, drizzle with olive oil and squeeze of lemon, add feta and gently toss the coat.

Set aside for at least 30 minutes before serving to allow the flavors to develop and blend.

Use mixed greens as base for salad, add quinoa and top with grabanzo beans and feta.

Variation: substitute fresh local veggies that are your favorite or are in season

Serves 4