- ½ cup uncooked quinoa
- 5 scallions
- 16 ounces nonfat plain Greek yogurt
- 2 teaspoons red wine vinegar
- 2 teaspoons lemon juice, freshly squeezed
- 1 cup cooked garbanzo beans (use no-salt-added canned varieties)
- 2 tablespoons raisins
- Lemon peels (optional)
Bring quinoa and 1 cup water to a boil in a medium saucepan. Reduce heat to low, and cover and simmer until tender and most of the liquid has been absorbed, about 15 minutes. Fluff with a fork. Let cool.
Peel skins off scallions and trim off root ends. Slice thinly and place in medium mixing bowl.
Add yogurt, red wine vinegar, and lemon juice, and whisk until combined.
Gently stir in garbanzo beans, quinoa, and raisins.
Garnish with lemon peels, if desired.