Lemony Quinoa Salad with Fresh Herbs - Jazzy Vegetarian - Vegan and Delicious!
Lemony Quinoa Salad with Fresh Herbs
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Refrigerator
Ingredients
- 2½ cups cooked quinoa, well-chilled (see note)
- 1½ cups diced fresh tomatoes
- 1 cup cooked chickpeas (garbanzo beans), drained and rinsed, if canned
- ½ cup minced fresh parsley
- 3 tablespoons minced fresh basil (or 1 teaspoon dried basil or Italian seasoning blend)
- 1 medium sweet onion, diced
- Salt, to taste
- 4 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Italian seasoning blend
- ¼ teaspoon salt
- Freshly ground pepper, to taste
- Dash cayenne pepper (optional)
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