Ingredients:

  • 1 cup (170g) uncooked quinoa (rinsed)
  • 2 cups (480ml) water or low-sodium vegetable broth
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 large (approx. 10 oz / 280g) English cucumber, diced
  • 1 pint (280g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (60g) Kalamata olives, pitted and sliced
  • 1/2 cup (15g) fresh Italian parsley, chopped
  • 1/4 cup (10g) fresh mint, chopped
  • 1/4 cup (60ml) extra-virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 clove (5g) garlic, minced
  • 1 tsp (5ml) maple syrup
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Combine rinsed quinoa and water/broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
  2. Remove from heat, let sit covered for 5 minutes, then fluff with a fork and spread on a baking sheet to cool quickly.
  3. Dice the cucumber, halve the tomatoes, and finely chop the red onion, parsley, and mint.
  4. Combine the olive oil, balsamic vinegar, lemon juice, minced garlic, maple syrup, salt, and pepper in a jar. Shake vigorously until the mixture looks thick and opaque.
  5. In a large mixing bowl, combine the cooled quinoa, chickpeas, and chopped vegetables. Pour the emulsified dressing over the salad and toss until evenly coated.