Ingredients

The following ingredients have 8 Servings
  • 1 C (190g) Bob's Red Mill Tri Color Quinoa
  • 2 C (472g) Water
  • 1 1/2 C (220g) Cooked Chickpeas, (from one can, drained or home cooked from raw)
  • 2 C (350g) Cherry Tomatoes (sliced in half, some quartered. Roma tomatoes may be subbed, about three, diced small. )
  • 2 C (240g) Slicing Cucumber (diced in small cubes, skins on if organic, about one large or two small)
  • 3/4 C (40g) Curly Parsley (chopped fine, about one big bunch)
  • 2/3 C (35g) Green Onions / Scallions (sliced thin, white and green parts)
  • 2 Tbs Mint* (see note, chopped fine)
  • Fresh Ground Pepper
  • 1/3 C (65g) Extra Virgin Olive Oil
  • 1 Lemon, zested
  • 1/3 C (70g) Fresh Lemon Juice (about 1 1/2 lemons)
  • 1 1/2 tsp Garlic (minced)
  • 3/4 tsp Fine Sea Salt

Instruction

  • Soak the quinoa over night covering it in at least 2" of water (if desired). Otherwise, simply rinse the quinoa through a fine mesh strainer until the water runs clear, then cook as directed. In a medium sauce pot add the soaked (or unsoaked and rinsed under running water) quinoa and 2 C water. Stir in a pinch of salt and bring to a simmer. Cover, turn heat to medium-low, and simmer until tender and the 'tails' are showing. Soaked quinoa will take about 8 minutes and need to be drained while unsoaked quinoa takes about 15 minutes to cook (no draining needed). Drain any excess water and spoon into a large mixing bowl. Set in the refrigerator to cool, for at least 20 minutes. 
  • To the large mixing bowl with the quinoa, add the chickpeas, tomatoes, cucumbers, parsley, onions and mint. Add plenty of fresh ground pepper to taste. Pour dressing (see below) over the ingredients and gently toss to incorporate. Adjust salt and pepper to taste. Serve with extra lemon wedges.
  • Refrigerate for at least an hour prior to serving. Store in a lidded container for up to three days.