Ingredients
1cupuncooked quinoa,rinsed in a fine-mesh colander
2cupswater
15ozchickpeas,,rinsed and drained or 1½ cups cooked chickpeas
1cucumber,medium, seeded and chopped
1red bell pepper,medium, chopped
¾cupred onion,chopped
1cupparsley,finely chopped flat-leaf, from 1 large bunch
¼cupolive oil
¼cuplemon juice,from 2 to 3 lemons
1tbspred wine vinegar
2clovesgarlic,pressed or minced
½tspfine sea salt
ground black pepper,freshly, to taste
Preparation
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 for about 15 minutes or until the quinoa has absorbed all of the water, reducing heat as time goes on to maintain a gentle simmer. 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. 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.
