Zesty Quinoa Salad

• •1 cup Quinoa
• •2 cups Water or vegetable broth
• •1 teaspoon Salt (for quinoa)
• •1 large, diced Cucumber
• •1 pint, halved Cherry tomatoes
• •1 finely diced Red onion
• •1 diced Yellow bell pepper
• •1 cup, chopped Fresh parsley
• •1 cup, chopped Fresh mint
• •1 can (15 oz), rinsed and drained Chickpeas
• •1 cup Extra virgin olive oil
• •3 tablespoons Fresh lemon juice
• •1 tablespoon Fresh lime juice
• •1 clove, minced Garlic
• •1 teaspoon Dijon mustard
• •1 teaspoon Maple syrup or agave nectar
• •1 teaspoon Salt (for dressing)
• •1 teaspoon Black pepper

Instructions

1. 1

   Rinse quinoa thoroughly under cold running water in a fine-mesh sieve for at least 30 seconds. This removes saponin and prevents bitterness.

2. 2

   Combine the rinsed quinoa, water (or vegetable broth), and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil over medium-high heat.

3. 3

   Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa appears fluffy with a small 'tail' unwound from each grain.

4. 4

   Remove from heat and let stand, covered, for 5 minutes. Then, fluff the quinoa with a fork and spread it out on a baking sheet or large plate to cool completely. This prevents it from clumping.

5. 5

   While the quinoa cools, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and dice the yellow bell pepper. Chop the fresh parsley and mint. Rinse and drain the chickpeas.

6. 6

   Prepare the Zesty Vinaigrette: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, fresh lime juice, minced garlic, Dijon mustard, maple syrup (or agave nectar), 1/2 teaspoon of salt, and black pepper until well combined and emulsified.

7. 7

   Once the quinoa is completely cool, transfer it to a large mixing bowl. Add the diced cucumber, halved cherry tomatoes, finely diced red onion, diced yellow bell pepper, chopped parsley, chopped mint, and rinsed chickpeas.

8. 8

   Pour the Zesty Vinaigrette over the quinoa and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.

9. 9

   Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to your preference.

10. 10

    For best flavor, cover and refrigerate the Zesty Quinoa Salad for at least 30 minutes before serving. This allows the flavors to meld. Serve chilled or at room temperature.

Chef's Tips

• 💡**Rinse Your Quinoa!** Don't skip rinsing the quinoa; it removes saponin, a natural coating that can give quinoa a bitter taste.
• 💡**Cool Completely:** Ensure the quinoa is completely cooled before mixing it with the other ingredients. Warm quinoa can wilt the fresh herbs and vegetables.
• 💡**Customize Your Veggies:** Feel free to add or substitute other crisp vegetables like shredded carrots, chopped celery, or roasted corn.
• 💡**Make Ahead:** This salad is excellent for meal prep! It can be made 1-2 days in advance and stored in an airtight container in the refrigerator. The flavors often improve over time.
• 💡**Add Protein:** For an extra boost, consider adding grilled chicken, crumbled feta cheese, or toasted nuts.