Mediterranean Quinoa Sala

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 1 large cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• Salt and black pepper to taste

Instructions:

1. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, until the liquid is absorbed and the quinoa is tender. Fluff with a fork and let cool.
2. In a large mixing bowl, combine the cooked quinoa, chickpeas, cucumber, cherry tomatoes, red bell pepper, red onion, Kalamata olives, parsley, and mint.
3. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and black pepper. Pour the dressing over the salad and toss to combine.
4. Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together before serving.

This Mediterranean-inspired salad features protein-packed quinoa, chickpeas, and a colorful array of fresh vegetables like cucumber, cherry tomatoes, red bell pepper, and red onion. The addition of Kalamata olives and fresh herbs like parsley and mint add a burst of flavor and freshness. A simple dressing made with olive oil, lemon juice, and garlic ties it all together. This salad is perfect for a light lunch or as a side dish for dinner, and can be easily customized with your favorite vegetables or herbs. Enjoy!