Mediterranean Quinoa Salad with Chickpeas, Spinach, and Tomato

1.Rinse the quinoa under cold running water until the water runs clear. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool.

2.In a large mixing bowl, combine the cooled quinoa, drained chickpeas, chopped spinach, halved cherry tomatoes, diced cucumber, chopped red onion, parsley, and mint. Drizzle with olive oil, and season with salt and pepper to taste. Toss everything together until well combined.

3.For the creamy yogurt dressing, in a small bowl whisk together Greek yogurt, minced garlic, lemon juice, olive oil, and honey. Season with salt and pepper to taste.

4.Drizzle the creamy yogurt dressing over the quinoa salad and gently mix until the salad is evenly coated with the dressing.

5.Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

6.Serve the Mediterranean Quinoa Salad chilled, garnished with additional fresh parsley or mint, if desired.