Steps
- Bring 1 cup of rinsed quinoa and 2 cups of water to a boil in a saucepan over medium-high heat. Simmer uncovered for 15 minutes, until the water is absorbed.
- Remove from the heat, cover, and rest for 5 minutes. Fluff and let cool.
- Combine 425g of canned chickpeas, rinsed and drained, 1 medium seeded chopped cucumber, and 1 medium chopped red bell pepper in a bowl.
- Add ¾ cup of chopped red onion and 1 cup of finely chopped flat-leaf parsley.
- Whisk ¼ cup of olive oil, ¼ cup of lemon juice, 1 tablespoon of red wine vinegar, 2 minced garlic cloves, and ½ teaspoon of fine sea salt.
- Toss the cooled quinoa and vegetables with the dressing. Season with pepper and salt to taste. Rest for 5-10 minutes.