Everything but the Kitchen Sink Quinoa Salad - alive magazine

Ingredients

• 1 cup (250 mL) quinoa
• 2 cups (500 mL) water
• 2 tsp (10 mL) extra-virgin olive oil
• 1/4 cup (60 mL) pesto from Thursday’s lunch
• 1/3 cup (80 mL) roughly chopped toasted almonds
• 1 - 15 oz (425 g) can chickpeas, drained and rinsed
• 1/2 cup (125 mL) roughly chopped artichoke hearts
• 1 roasted red pepper, diced
• 1 cup (250 mL) halved grape tomatoes