Ingredients

• Ingredients Scale 1x2x3x 1 cup dried quinoa, rinsed 1 3/4 cups water 1 teaspoon garlic powder 1 can (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, diced 1/2 red onion, diced 1 jar (7 oz) kalamata olives (about 1 cup), pitted and sliced 1/4 cup loosely packed fresh parsley, chopped 3 tablespoons fresh dill, chopped mineral salt & fresh cracked pepper, to taste juice of 1 large lemon drizzle of extra virgin olive oil (optional) peperoncini, to serve lemon slices, to serve (optional) arugula, to serve (optional)

Preparation

• Instructions 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. Assemble: Once quinoa is ready, add in the chickpeas, tomatoes, cucumber, onion, olives and parsley. Mix well. Season with salt, fresh cracked pepper and the juice of 1 large lemon. Serve on a bed of arugula or as is. Tastes great with pepperoncinis and a little extra lemon juice over top. Add extra virgin olive oil if you wish. Season to taste with salt + pepper. This dish can be served warm, at room temperature or chilled. Serves 4 – 6 Store: Leftovers can be stored in the refrigerator in a covered container for up to 5 – 6 days.