ZESTY QUINOA SALAD
with chickpeas and rice
4 servings| ready in 15 minutes
For Quinoa Salad – 1 cup cooked brown rice – 1 cup cooked quinoa – 1 can chickpeas drained & rinsed – 1 cucumber seeded & chopped – 1 red bell pepper chopped – ¾ cup red onion chopped – 1 cup fresh parsley chopped fine For Lemon Vinaigrette – ¼ cup olive oil – ¼ cup lemon juice – 1 tablespoon red wine vinegar – 1 tablespoon garlic minced – Salt & pepper to taste
Cook brown rice and quinoa and allow both to chill, ideally overnight. Mix together chickpeas, cucumber, bell pepper, onion, and parsley. Set aside.
Whisk olive oil, lemon juice, red wine vinegar, and garlic together. Add to the chilled chickpea and rice mixture and combine.
Drizzle dressing over the salad, add salt and pepper to taste, and toss together.
Let the salad rest 5-10 minutes so the flavors fully combine. Serve, and enjoy!