Ingredients

The following ingredients have 8 Servings
  • 1 cup quinoa ((uncooked))
  • 2 cups water
  • 1 (14 oz.) can chickpeas (drained & rinsed)
  • 1 1/2 cups halved cherry or grape tomatoes
  • 1 1/2 cups English cucumber (cut into 3/4-inch pieces)
  • 1 bell pepper (red, yellow or orange) (cut into 3/4-inch pieces)
  • 1/3 cup (about 1 1/2 ounces) quartered kalamata olives
  • 3 tablespoons minced flat-leaf parsley
  • 5 basil leaves (thinly sliced)
  • 5 mint leaves (thinly sliced)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 1 1/2 teaspoons agave nectar ((or honey - not vegan))
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instruction

  • Pour the quinoa into a fine mesh sieve and rinse well under cold water. Transfer to a medium saucepan and add the water.
  • Bring to a boil over high heat. Reduce heat to low, cover and simmer until all of the water is absorbed, 15 to 20 minutes.
  • Fluff the quinoa with a fork, then spread it out on a large baking sheet to cool.
  • Transfer the cooled quinoa to a serving bowl. Stir in the chickpeas, tomatoes, cucumber, bel pepper, olives, parsley, basil and mint.
  • Add the dressing and stir to combine.
  • Serve, or cover and refrigerate.