This salad is easy and delicious! Maybe I should change the name… Anyhow, I made this for dinner a few nights ago, and we liked it so much that I made it again for my women’s group potluck lunch and they loved it, too. I forgot to take a picture of it before it was mostly eaten, but my daughter’s friend took some photos for me–
1 1/2 cups dry quinoa
3 cups water
1 red, yellow or orange pepper, chopped
3 green onions or equivalent of fresh chives, chopped
1/3 to1/2 cup pitted and chopped kalamata olives
large handful of cilantro, chopped
1 15 oz. can (1 1/2 cups) chickpeas, drained
Juice of 1-2 lemons, to taste
app. 1/4 cup olive oil
salt to taste
Cook quinoa–bring water to a boil, add a pinch of salt and the quinoa. Bring back to a boil, then reduce heat to a simmer. Cook covered for about 20 minutes. I always make mine in the rice cooker, which turns off automatically when it is done–pretty easy.
You can use the quinoa for the salad while it is still warm or use it cold if it is cooked ahead of time. Room temperature is fine, too.
Mix all ingredients together in a bowl and enjoy!