Zesty Garden Quinoa Salad Recipe: Summer's Fresh Joy - Beard and Bonnet

Ingredients

• ½ cup dried quinoa or 2 cups cooked quinoa
• 1 (15-ounce) can chickpeas, drained (about 1 ½ cups)
• 1 medium carrot, shredded (1 cup)
• 1 red bell pepper, diced (1 cup)
• ½ large cucumber, diced (1 cup)
• 1 cup sweet corn, fresh or frozen
• 1 cup purple cabbage, shredded
• 1 cup cherry tomatoes, chopped
• ½ small red onion, diced (½ cup)
• ½ cup fresh parsley, chopped
• 1/8 teaspoon sea salt
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 2 tablespoons extra virgin olive oil
• Sea salt to taste
• Black pepper to taste