Ingredients:

  • 1 cup (170g) uncooked white or tri-color quinoa
  • 2 cups (480ml) water
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 cup (30g) English cucumber, finely diced
  • 1 cup (60g) red bell pepper, finely diced
  • 1/2 cup (30g) red onion, finely minced
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 2 cloves garlic, minced
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Place quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds.
  2. Combine rinsed quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove from heat and let the pot sit, covered, for 5 minutes. Fluff with a fork until the grains look translucent and spiraled, then let cool slightly.
  4. In a mason jar or small bowl, combine olive oil, lemon juice, apple cider vinegar, minced garlic, salt, and pepper.
  5. Shake vigorously or whisk until the dressing is thick and opaque.
  6. In a large mixing bowl, combine the cooled quinoa, rinsed chickpeas, diced cucumber, bell pepper, and red onion.
  7. Pour the emulsion over the salad and toss until evenly coated.