Quinoa Salad with Nectarines, Corn, Cucumber, Roasted Chickpeas and a Ginger Dressing - A Zest for L

Ingredients

• 2/3 cups quinoa (rinsed; yields 2 1/2 cups cooked )
• 1 1/3 cups vegetable broth (or water)
• 1/2 teaspoon ground turmeric
• 1 cup cucumbers (thinly sliced; 1/2"pieces )
• 2 ears fresh corn (I use one white, one yellow)
• 1 large nectarines (I used one yellow and one white )
• 1 recipe stovetop roasted ginger-maple chickpeas* ((recipe below))
• 1/2 cup chopped parsley
• 1 1/2 tablespoons fresh ginger (peeled, coarsely chopped)
• 2 teaspoons fresh garlic (peeled, coarsely chopped)
• 1/3 cup rice vinegar
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon pure cane sugar
• 1/8 teaspoon freshly cracked black pepper
• 1/4 teaspoon sea salt
• 1/3 cup grapeseed oil (or other neutral oil)
• 2 tablespoon sweet onions (peeled; coarsely chopped )