Ingredients
1 cup dried bulgur wheat or quinoa
1½ cups beef or vegetable broth
1 fresh garlic clove, finely chopped (or 1 tsp garlic powder)
1 can low-sodium garbanzo beans, rinsed and drained
½ cup red peppers, roasted and chopped
½ cup green onions, thinly sliced
1 tablespoon balsamic or red wine vinegar
Directions
1.Wash hands well with soap and warm water. Wash produce well and chop as directed.
2.Bring broth to a boil in a medium saucepan. If using, stir in bulgur wheat then cover and remove from heat. Let stand 5 minutes. Fluff with a fork. If using quinoa, add quinoa to pan and reduce heat to low. Cook for 15 minutes and remove from heat. Fluff with a fork.
3.Toss bulgur wheat or quinoa with everything except cheese in a large bowl. 4.Sprinkle top of salad with queso fresco.