Favorite Quinoa Salad

I love making really yummy, healthy meals that will spark creativity and interest in anyone who eats at my table. Hiding vegetables, or leaving them out in the open, is a favorite past-time! Enjoy!

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

2 cups water

1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

1 medium cucumber, seeded and chopped

1 medium red bell pepper, chopped

¾ cup chopped red onion (from 1 small red onion)

1 cup finely chopped flat-leaf parsley (from 1 large bunch)

¼ cup olive oil

¼ cup lemon juice (from 2 to 3 lemons)

1 tablespoon red wine vinegar

2 cloves garlic, pressed or minced

½ teaspoon fine sea salt

Freshly ground black pepper, to taste

Directions at cookieandkate.com

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