|quinoa (rinsed )||1 cup|
|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|
|black pepper||to taste|
- 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.