Preparation

• 1.

  In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

• 2.

  In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chickpeas, cumin, coriander, paprika, cayenne, salt, and black pepper. Sauté for 5-7 minutes until the chickpeas are heated through and slightly crispy.

• 3.

  In a large bowl, combine the cooked quinoa, sautéed chickpeas, diced red bell pepper, cucumber, cherry tomatoes, red onion, and parsley. Toss to combine.

• 4.

  In a small bowl, whisk together the lemon juice and remaining olive oil. Season with salt and pepper to taste.

• 5.

  Drizzle the lemon dressing over the salad and toss gently to coat all the ingredients. Adjust seasoning if needed.

• 6.

  Serve fresh or refrigerate for up to 2 days.