Ingredients

• 1 cup uncooked organic sprouted quinoa
• 2 cups filtered water
• 1 1/2 cups cooked organic sprouted garbanzo beans or 1 15- ounce can organic garbanzo beans, rinsed and drained
• 1 medium organic cucumber, seeded and chopped
• 1 medium organic red or orange bell pepper, chopped
• 3/4 cup organic red onion, chopped
• 1/4 cup organic olive oil
• 1/4 cup organic lemon juice 2 large lemons
• 1 tablespoon red wine vinegar
• 2 cloves organic garlic, finely minced
• 1/2 teaspoon Celtic salt
• ground black pepper to taste

Directions

1. Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then decrease heat to low. Cook until the quinoa has absorbed all the water. Remove from heat and let rest for 5 minutes. Fluff with fork.

2. In a large bowl combine the garbanzo beans, cucumber, bell pepper, onion and parsley. Set aside.

3. In a small bowl combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended. Set aside.

4. Once quinoa has cooled add it to the large bowl and drizzle the dressing on top. Toss until thoroughly combined. Season with pepper. For best flavor let salad rest for 5-10 minutes before serving.

5. Stores well in refrigerator up to 4 days.

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