Mediterranean Chickpea and Quinoa Salad

1.Rinse the quinoa thoroughly under cold water using a fine mesh sieve to remove its natural bitterness.

2.In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.

3.Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed and the quinoa is tender.

4.Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes. Then fluff with a fork and transfer to a large mixing bowl to cool slightly.

5.While the quinoa cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, finely chop the red onion, slice the Kalamata olives, and chop the parsley and mint.

6.In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and freshly ground black pepper to create the tangy lemon vinaigrette.

7.Add the chickpeas, cherry tomatoes, cucumber, red onion, olives, parsley, and mint to the bowl with the quinoa.

8.Pour the lemon vinaigrette over the salad ingredients and toss gently but thoroughly to combine all flavors evenly.

9.Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

10.Serve the salad chilled or at room temperature as a refreshing, protein-rich vegan meal.