Recipe of Quinoa & Chickpea Salad
| Ingredients | Quantity |
| quinoa (rinsed ) | 1 cup |
| water | 2 cups |
| chickpeas (boiled) | 1 ½ cups |
| cucumber (seeded and chopped) | 1 no. |
| red bell pepper (chopped) | 1 no. |
| chopped red onion (chopped) | 1/2 no. |
| parsley (finely chopped) | 1/2 cup |
| olive oil | ¼ cup |
| lemon juice | 2-3 no. |
| red wine vinegar | 1 tbsp |
| garlic (minced) | 2 cloves |
| salt | to taste |
| black pepper | to taste |
Method:
- Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook it for about 15 minutes. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
- 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.
- 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.
