Quick and Yummy Quinoa with Garbanzo Beans and Red Pepper

Tonight I threw together an easy meal with stuff I had in the refrigerator and cupboard. It's a simple, warm quinoa dish that comes together quickly, and you could easily substitute other ingredients based on what you have on hand (I listed some suggestions below). This dish was so good that my sweetie, our house-guest, and I all had seconds.

Quick and Yummy Quinoa with Garbanzo Beans and Red Pepper
2 cups quinoa
4 cups broth (if unsalted, adjust salt to taste)
juice of one lemon
1/4 cup olive or avocado oil
1 pinch of salt
a few grinds of pepper
1 cup Italian parsley (or cilantro), chopped
4 green onions, chopped
1 red pepper (or green pepper or 1 large tomato), seeds removed and chopped
1 can (or 3 cups cooked) garbanzo beans (or cannelini or black beans), rinsed and drained
1/3 cup toasted pumpkin seeds (or other nuts or sunflower seeds)
feta to taste (optional)

Add broth and quinoa to a medium saucepan. Bring to a boil and then reduce heat to a simmer. Cook for 15 minutes, and then check. Water should be absorbed, but quinoa should not be mushy. If water remains, cook quinoa for 5 more minutes. Remove saucepan from heat and set aside. In a very large bowl, combine lemon juice, pinch of salt (or more if your broth is unsalted) and a few grinds of pepper. Add oil in a slow stream and whisk. Add parsley and green onions. Now mix in cooked quinoa.  Add all other ingredients and stir until well combined. Serve warm. Makes a very large bowl, but so delicious, it goes quickly!