1 cup uncooked quinoa, rinsed in a fine-mesh colander
2 cups water
1 can (15 ounces) chickpeas, rinsed and drained
1 medium cucumber, seeded and chopped
1 medium red bell pepper, chopped
¾ cup chopped red onion
1 cup finely chopped flat leaf parsley (from 1 large bunch)
¼ olive oil
¼ cup lemon juice (from 2 - 3 lemons)
1 tbsp. red wine vinigar
2 cloves garlic, minced
½ tsp. salt
black pepper to taste
1. To cook the quinoa:
Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer.
Cook until the quinoa has absorb all of the water, about 15 minuted, reducing heat as time goes on to maintain a gentle simmer.
Remove from heat, cover and let the quinoa rest for 5 minutes to give it time to fluff up.
2. In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
3. In a bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
4. Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is throughly combined. Season with black pepper, to taste and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
5. This salad keeps well in the refrigerator, covered, for about 4 days Serve chilled or at room temperature.