Quinoa Salad

 I found this Quinoa Salad at Cookie And Kate.com and am obsessed with it's wonderful freshness and yummy flavors.

Ingredients

1 cup uncooked quinoa, rinsed in a fine-mesh colander

2 cups water (or broth)

1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas

1 medium cucumber, seeded and chopped

1 medium red bell pepper, chopped

3/4 cup chopped red onion

1 cup finely chopped flat-leaf parsley

1/4 cup olive oil

1/4 cup lemon juice

1 T. red wine vinegar

2 cloves garlic, pressed or minced

1/2 tsp fine sea salt

Freshley ground black pepper, to taste

 Ingredients

1.  Cook the quinoa (my favorite way in my electric rice cooker, 1 cup Quinoa to 2 cups liquid on the white rice cooker setting)

2.  In a large serving bowl, combine the chickpeas (aka garbanzo beans), cucumber, bell pepper, onion and parsley.  Set aside.

3.  In a small bowl or dressing mixing jar, combine olive oil, lemon juice, red wine vinegar, garlic, pepper and salt.  Mix together.

4.  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.  

This salad keeps well in the refrigerator for about 4 days.  Serve chilled or at room temperature.