I’m tired of everything being called “salad.” So, today I am introducing the farrago! Known in a past life as a salad. 

This is the perfect use of leftover quinoa and great for those nights when you want a healthy meal, but don’t really want to cook. Or for those times when you just moved into a studio with a hot plate and no oven…

Ingredients: 

1.5 -2 cups of leftover quinoa 

1 medium sized cucumber

2 handfuls golden cherry tomatoes

1 can garbanzo beans (rinse those bad boys to get all the weird can-goo off) 

1 can black olives, sliced 

2 cloves fresh garlic 

a splash of olive oil and your favorite vinegar 

Salt and pepper to taste 

Directions:
Slice and dice cucumber into little chunks and the tomatoes in half. Smash and chop your garlic (smashing first releases all it’s juicy goodness and makes it easier to free it from its little papery cocoon.) Mix all the ingredients into a bowl and add your splash of olive oil and your favorite vinegar. Add salt and pepper to taste. Voila! 

For being such a simple farrago, it is quite tasty!

Enjoy! 

Originally posted October 12, 2021