1 cup uncooked
quinoa
2 cups water
1 can (15 ounces)
chickpeas, rinsed
1 medium cucumber, chopped
1 medium red bell
pepper, chopped
¾ cup chopped red
onion
¼ cup olive oil
¼ cup lemon juice
1 Tbsp. red wine
vinegar
2 cloves garlic,
pressed or minced
½ tsp. fine sea salt
Freshly ground black
pepper
Cook quinoa in 2 cups
water.
In a large serving bowl,
combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
In a small bowl, combine
the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then
set aside.
Once the quinoa is mostly
cool, add it to the serving bowl, and drizzle the dressing on top. Toss until
the mixture is thoroughly combined. Season with black pepper, to taste, and add
an extra pinch of salt if necessary. For best flavor, let the salad rest for 5
to 10 minutes before serving.
This salad keeps well in
the refrigerator, covered, for about 4 days. Serve chilled or at room
temperature.
This recipe can be found here.
