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Ingredients

• 1 cup of uncooked quinoa
• 2 cups of water
• 1 can of chickpeas, drained and rinsed
• 1 red bell pepper, chopped
• 1 cucumber, diced
• 1 cup of cherry tomatoes, halved
• 1/4 cup of olive oil
• 2 tablespoons of lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Method

1. First, rinse the quinoa under cold water in a fine sieve until the water runs clear.
2. Next, boil the water in a pot, add the quinoa, and reduce to a simmer. Cover and cook for about 15 minutes.
3. After the quinoa is cooked, remove it from heat and let it sit for 5 minutes. Fluff it with a fork.
4. In a large bowl, combine the cooked quinoa, chickpeas, bell pepper, cucumber, and cherry tomatoes.
5. Finally, whisk the olive oil, lemon juice, salt, and pepper together. Pour it over the salad and toss everything until it is evenly mixed.

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