Dairy-Free Mediterranean Quinoa Salad

Ingredients

• 1 cup Quinoa
• 2 cups Vegetable broth
• 1 medium Cucumber
• 1 pint Cherry tomatoes
• 1/2 medium Red onion
• 1/2 cup Kalamata olives
• 1 can Chickpeas
• 1/4 cup Fresh parsley
• 3 tablespoons Lemon juice
• 3 tablespoons Olive oil
• 1 clove Garlic
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1In a medium saucepan, combine the 1 cup of Quinoa and the 2 cups of Vegetable broth. Bring to a boil over medium-high heat (400°F/200°C), then reduce heat to low (250°F/120°C), cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes.
2. 2While the quinoa is cooking, prepare the vegetables. Dice the 1 medium Cucumber into 1/2-inch pieces. Halve the 1 pint of Cherry tomatoes. Finely chop the 1/2 medium Red onion. Drain and rinse the 1 can of Chickpeas. Drain and rinse the 1/2 cup of Kalamata olives.
3. 3Once the quinoa has rested, fluff it with a fork to separate the grains. Transfer the fluffed quinoa to a large mixing bowl.
4. 4Add the diced cucumber, halved cherry tomatoes, chopped red onion, Kalamata olives, and chickpeas to the bowl with the quinoa.
5. 5In a small bowl, whisk together the 3 tablespoons of Lemon juice, 3 tablespoons of Olive oil, 1 minced clove of Garlic, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black pepper until well combined.
6. 6Pour the dressing over the quinoa and vegetable mixture in the large bowl. Toss gently to coat all ingredients evenly.
7. 7Finely chop the 1/4 cup of Fresh parsley and sprinkle it over the salad as a garnish before serving.

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