Favorite Quinoa Salad

 

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.