Quinoa Salad with Roasted Garbanzos and Tomatoes.

This is an episode of “Work Salads Gone Rogue.” As you can see, this little salad is perched dangerously close to the edge of the butcher’s table, inches away from plunging down and spilling all over the radiator.

Silly salad, don’t you know your demise is not through domestic-style base jumping? Dear salad, you’ll meet your end soon. In my belly.

Yes, as it happens in lifestyle and food writing land, meals are often subject to personification. After all, they are the funny little characters in our narrative…

Work salad part three, i.e. salads that travel well and are tasty at any temperature. They themselves are tasty chilled, at room temperature, or warmed up in addition to being delicious eaten consumed at temperatures air conditioned or 93 degrees and muggy. Though to be perfectly honest, what one really wants to eat on a boggy Manhattan day for lunch is popsicles and ice cream. But it’s week five…or six…of adult-living so I’m holding strong. A full, vitamin and protein-packed meal it is. Thankfully, it’s tasty. Oh so roasty and tasty.

A healthy, spicy, yogurt-dressed quinoa salad with roasted garbanzo beans and tomatoes—yes, it’s a riff on this lovely chicken dish—is more than filling and flavor-packed. In every way, it’s the perfect lunch to be followed up by…a popsicle or bowl of ice cream.

Yup, any 90-degree-plus day will break my resolve. And look at that…there have been quite a few of those record breaking temperatures this summer…

Recipe on the following page.

Quinoa Salad with Roasted Garbanzos and Tomatoes

2 cups grape tomatoes
15 oz. canned garbanzo beans

¼ cup olive oil
4 cloves garlic, minced
1 tablespoon smoked paprika
1 teaspoon cumin
½ teaspoon crushed red pepper flakes
Salt and pepper to taste
½ cup non-fat Greek yogurt

1 ½ cups dried quinoa
Fresh cilantro, washed, dried, and minced

1. Preheat oven to 450 degrees Fahrenheit. Whisk together olive oil, garlic, and spices. Toss tomatoes and beans with ½ the oil mixture and whisk the rest into the yogurt.

2. Roast the tomatoes and garbanzos on a rimmed baking sheet in the oven for about 20-25 minutes or until just beginning to caramelize. Meanwhile, wash quinoa thoroughly and cook according to directions.

3. Toss the warm quinoa with the roasted mixture and let cool slightly. Toss with the spiced yogurt and cilantro. Serve, or refrigerate until ready to eat.

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