1 zucchini, diced
2 carrots, grated
1 red bell pepper, diced
1 can garbanzo beans, rinsed and drained
2 scallions, chopped
2 Tbs extra virgin olive oil
3 Tbs white wine vinegar
1/4 tsp salt
1 cup quinoa, or bulgur, cooked according to package directions
4 cups fresh baby spinach leaves
1) Coat a saute pan with cooking spray and heat to medium-high. Add garlic, zucchini, carrots and pepper. Saute until softened, about 5 minutes, stirring frequently. Add beans and saute until heated through.
2) In a food processor, puree scallions, gradually adding oil, vinegar, salt and black pepper to taste. Process to a thick consistency.
3) Add scallion mixture and quinoa to saute pan; heat through.
4) To serve, arrange 1 cup spinach on each of four plates and pile equal amounts of the garbanzo mixture on top.
Review: I used bulgur, because quinoa is very high carb (but, it's also incredibly high protein). And, I didn't want to pull out the food processor for such a small amount of ingredients, so I just skipped step 2 and dumped all the ingredients in for step 3. I figure I didn't lose much by doing so. This was yummy, but could have used a little more flavor. Maybe more vinegar?
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