Mediterranean Quinoa Salad with Chickpeas and Sun-Dried Tomatoes

Ingredients

• 1 cup Quinoa
• 2 cups Vegetable broth
• 1 can (15 oz) Chickpeas
• 0.5 cup Sun-dried tomatoes
• 1 medium Cucumber
• 0.25 medium Red onion
• 0.25 cup Fresh parsley
• 0.25 cup Fresh mint
• 3 tbsp Olive oil
• 2 tbsp Lemon juice
• 1 clove Garlic
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Rinse the 1 cup of Quinoa thoroughly under cold running water using a fine-mesh sieve. Drain well.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of Quinoa and the 2 cups of Vegetable broth. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa is tender. Remove the pot from the heat and let it sit, covered, for 5 minutes. Then, uncover and fluff the quinoa gently with a fork. Spread the fluffed quinoa on a baking sheet or large plate to cool completely.
3. 3While the quinoa cools, drain and rinse the 1 can (15 oz) of Chickpeas. Finely chop the 0.25 medium Red onion. Dice the 1 medium Cucumber into 1/2-inch pieces. Chop the 0.5 cup Sun-dried tomatoes into bite-sized pieces.
4. 4In a small bowl, whisk together the 3 tbsp of Olive oil, 2 tbsp of Lemon juice, 1 clove of minced Garlic, 0.5 tsp of Salt, and 0.25 tsp of Black pepper until well combined. This is your dressing.
5. 5In a large mixing bowl, combine the cooled quinoa, the drained and rinsed chickpeas, the chopped sun-dried tomatoes, the diced cucumber, and the finely chopped red onion.
6. 6Pour the prepared dressing over the quinoa and vegetable mixture. Toss gently with a large spoon or spatula until all ingredients are evenly coated.
7. 7Finely chop the 0.25 cup of Fresh parsley and the 0.25 cup of Fresh mint. Stir the chopped herbs into the salad.
8. 8Serve the Mediterranean Quinoa Salad chilled or at room temperature.

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