Ingredients
The following ingredients have 4 Servings
- 3 1/2 cups leftover cooked quinoa* ((chilled))
- 1 large red bell pepper
- 2 cups diced English cucumber
- 1 1/2 cups grape tomatoes, (halved)
- 1 medium carrot, (shredded (1/2 cup))
- 1/2 cup chopped red onion, (rinsed under cold water in a sieve and drained)
- 1 (14.5 oz) can chick peas, (drained and rinsed)
- 1/3 cup olive oil
- 3 Tbsp fresh lemon juice
- 2 Tbsp red wine vinegar
- 1/3 cup chopped fresh parsley ((chop somewhat fine))
- 1/4 cup chopped fresh cilantro ((chop somewhat fine))
- 2 garlic cloves, (minced (2 tsp))
- Salt, (to taste)
Instruction
- Roast red pepper directly over the flame of a gas stove or under broiler, turning occasionally using metal tongs, until charred all over. Transfer to a container and cover and let rest 10 minutes, then peel**, core and seed and chop pepper.
- Meanwhile prepare dressing. In a mixing bowl stir together olive oil, lemon juice, red wine vinegar, parsley, cilantro, garlic and salt. Chill while you prep the remaining salad ingredients or up to 1 day.
- In large bowl toss together quinoa, pepper, cucumber, tomato, carrot, onion and chick peas with the dressing. Serve within about 4 hours for best results. Keep salad chilled.
