GREEK RED QUINOA SALAD

Ingredients (Always choose organic when possible!)

• 1 cup dried red quinoa, rinsed

• 1 3/4 cups water

• 1 tsp garlic powder

• 1 jar (14 oz) chickpeas (garbanzo beans), drained and rinsed

• 1 cup grape tomatoes, sliced in half (diced red bell pepper would work here too)

• 1 cup English cucumber, washed and diced

• 1/2 medium red onion, diced

• 1 jar (7 oz) kalamata olives (about 1 cup), pitted and sliced

• 1/4 cup loosely packed fresh parsley, chopped

• 3 TBSP fresh dill, chopped

• Pink salt, to taste

• Juice of 1 large lemon

• Frizzle of extra virgin olive oil (optional)

• Pepperoncini, to serve (optional)

• Lemon slices, to serve (optional)

• Arugula, to serve (optional)

Instructions

1. Cook the red quinoa
   Rinse the quinoa using a fine mesh strainer. In a medium size pot, add the water, quinoa and garlic powder and bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove from heat, uncover and let stand for 10 – 15 minutes. Fluff with a fork. Alternatively, you can make this Instant Pot Quinoa.
   

2. Assemble the salad
   Once quinoa is ready, add in the chickpeas, tomatoes, cucumber, onion, olives, parsley, and dill. Mix well. Season with salt and the juice of 1 large lemon.
   

3. Serve alone or on a bed of arugula
   Tastes great with pepperoncinis and a little extra lemon juice over top. Add extra virgin olive oil if desired. This dish can be served warm, at room temperature or chilled.
   

4. Leftovers can be stored in the refrigerator in a covered container for up to 5 – 6 days.