Recipe

1. To cook the quinoa: Combine the rinsed quinoa and 2 cups of water in a medium pot. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer.

2. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to "fluff up".

3. In a large serving bowl, combine the chickpeas, cucumber, bell pepper, red onion, and parsley. Set aside.

4. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.

5. Once the quinoa is mostly cooled, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt (if necessary). For the best flavor, let the salad rest for 5 to 10 minutes before serving.

6. Feel free to add arugula or any other mixed lettuce, if you like.

Ingredients

• 1 cup Uncooked quinoa, rinsed in a fine-mesh colander

• 2 cups water

• 1 can (15 ounces) chickpeas, rinsed and drained

• 1 Medium cucumber - seeded and chopped

• 1 Small red bell pepper - chopped

• 1 Small orange bell pepper - chopped

• 1 Small red onion - chopped

• 1 cup Finely chopped flat-leaf parsley (from 1 large bunch)

• 1/4 cup Extra virgin olive oil

• 1/4 cup Lemon juice (from 2 to 3 lemons)

• 1 tablespoon Red wine vinegar

• 2 Cloves garlic - pressed or minced

• 1/2 teaspoon fine sea salt

• Freshly ground black pepper, to taste

• Package of arugula

Equipment

• Medium size pot with lid - to cook quinoa

• Large and small mixing bowls

• Fine mesh colander

• Measuring cup

• tbsp/tsp

• Chefs knife

• Cutting board

• Can opener

• Optional - Garlic Press