Greek Chickpea and Quinoa Salad

Instructions

1.    In a medium size pot, add the water, quinoa and garlic powder and bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove from heat, uncover and let stand for 10 – 15 minutes. Fluff with a fork.

2.     While quinoa is cooking, prepare the remaining ingredients.

3.     Once quinoa is ready, add in the chickpeas, tomatoes, cucumber, onion, olives and parsley. Mix well. Season with salt, fresh cracked pepper and the juice of 1 large lemon.

4.    Add extra virgin olive oil if you wish.

 

Makes: 4 – 6 servings.

Ingredients

  • 1 cup dried quinoa, rinsed

  • 1 ½ – 1 ¾ cups water 

  • 1 tsp garlic powder

  • 1 can chickpeas, drained and rinsed

  • ½ cup tomatoes, diced

  • ½ cup capsicum, diced

  • 1 cup cucumber, diced

  • 2/3 cup red onion, diced

  • 1 jar olives, pitted and sliced

  • ¼ cup loosely packed parsley, chopped (dill, mint or oregano would be great too)

  • Salt & fresh cracked pepper, to taste

  • Juice of 1 large lemon

  • Drizzle of extra virgin olive oil (optional)

Julia ScottBatch1