Ingredients

- 1 can of garbanzo beans (**)

- 1 beet

- 1 cup of quinoa (or orzo pasta)

- italian parsley

- cherry tomatoes

Dressing

- fresh lemon juice (half lemon)

- 3-4 tblspoons of olive oil

- salt and pepper

(**) If you have dried garbanzo beans, put in water for 24 hours. Replace the waters from time to time and keep in the fridge. Boil in water until it gets soft. Remove froth and peels.

Cook the beet without pilling it first for 45 minutes (make sure with the help of a fork that it is soft enough for the fork to come through but not mashed) and then it is pilled easily.

Cook the quinoa: in a pot put 1 cup of quinoa and 1 cup and half of cold water. Bring to boil. Once it's boiling cover the pot and cook for 10 min. Leave the quinoa cool and separate the grains with a fork.

In a bowl put the garbanzo beans and the cherry tomatoes cut in half.

Cut the beet in small squares and add them in the bowl. Chop the italian parsley.

Add the parsley and the quinoa in the bowl and mix. Make the dressing. In a glass mix the lemon juice, the olive oil

and salt and pepper to taste. Add the dressing in the bowl and mix. Serve cold.

You can also make this salad with orzo pasta instead the quinoa. Cook the pasta in boiling water and strain it al dente.

Mix all the ingredients in the bowl and add the pasta.

Make the dressing. In a glass mix the lemon juice, the olive oil and salt and pepper to taste.

Add the dressing in the bowl and mix. Serve cold.