Quinoa & Vegetable Salad - Community Servings

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 can (15 ounces) low sodium chickpeas, drained and rinsed
• 1 medium cucumber, seeded and diced
• 1 medium red bell pepper, diced
• ¾ cup red onion, diced
• 1 cup flat-leaf parsley, finely chopped
• ¼ cup olive oil
• ¼ cup lemon juice (from 2-3 lemons)
• 1 tablespoon red wine vinegar
• 2 garlic cloves, minced
• ½ teaspoon sea salt
• Ground pepper to taste
• Optional: feta cheese, edamame, pumpkin seeds