Try Ina Garten's Zesty Quinoa Salad Recipe: Garden-Fresh & Fabulous

Ingredients

• 1 cup uncooked quinoa (rinsed in a fine-mesh colander)
• 2 cups water
• 1 can (15 oz | 425 g) chickpeas (rinsed and drained, or 1 ½ cups cooked)
• 1 medium cucumber (seeded and chopped)
• 1 medium red bell pepper (chopped)
• ¾ cup chopped red onion (from 1 small red onion)
• 1 cup finely chopped flat-leaf parsley (from 1 large bunch)
• ¼ cup olive oil
• ¼ cup lemon juice (from 2 to 3 lemons)
• 1 tbsp red wine vinegar
• 2 cloves garlic (pressed or minced)
• ½ tsp sea salt
• Freshly ground black pepper (to taste, starting with ¼ tsp)