Quinoa Chickpea Salad

Quinoa Chickpea Salad - VegWithMandy.com

Serves 3

In medium stock pot, boil x 15 min:

• 2/3c. Quinoa, cooked in 1.5c. veg. broth* 

Meanwhile, place in large bowl:

• ~1/4c. Kalamata olives, halved

• ~1/4 c. artichoke hearts, cut smaller, if needed

• 1/2 c. small red/purple onion, diced

• ~10 cherry tomatoes, halved

• 15 oz chickpeas, rinsed/drained.

Add cooked quinoa (first draining any excess liquid).

Pour over Italian Dressing (below). 

Stir, and allow flavors to meld several hours.

Italian Dressing

• 1/4 c. Olive oil

• 2 Tbsp red wine vinegar

• 1 Tbsp lemon juice

• 2 Tbsp parsley, dried

• ¼ -½  tsp salt (omit if on low sodium diet)

• 1 clove garlic, minced

• ¼ tsp oregano 

Notes: If you're on a low sodium diet, cook quinoa in water.