Lemony chickpea and quinoa salad
Cook the rinsed quinoa in a saucepan with 1 3/4 cups (430 ml) of water. Cover the saucepan, increase the heat, and bring the water to a boil.
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Cooking tools:
- Microplane
- Pepper mill
- Fine-mesh sieve
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Mixing bowl
- Mason jar
- Whisk
- Chef's knife
- Cutting board
- Colander
- Serving platter
- Serving bowl
- Spoon
Ingredients
- 1 cup (250 ml) Organic White Quinoa
- 1 cup (250 ml) Organic Chickpeas (garbanzo)
- 1 lemon
- 1/4 cup (60 ml) olive oil
- 2 garlic cloves, minced
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) cracked pepper
- 1 can (365 g) quartered artichoke hearts
- 1 red bell pepper
- 1 cup (250 ml) fresh parsley, chopped
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