- 3.5 cups of quinoa (chilled)
- 1 red bell pepper (large)
- 2 cups of a diced cucumber
- 1.5 cups of cherry/grape tomatoes (optional)
- .5 cup (1 carrot) shredded
- .5 cup red onion chopped and rinsed
- 1 can of chickpeas (14.5oz / drained & rinsed)
For the Dressing:
- 1/3 cup olive oil
- 3 tablespoons of lemon juice
- 2 tablespoons of a fruity vinegar
- 1/3 cup of parsely (finely cut)
- 1/4 cup of cilantro (finely cut)
- 2 garlic cloves (minced)
- Salt (to taste)
Roast red pepper directly over the flame of a gas stove or under broiler, turning occasionally using metal tongs, until charred all over. Transfer to a container and cover and let rest 10 minutes, then peel, core and seed and chop the pepper.
Meanwhile prepare dressing. In a mixing bowl stir together olive oil, lemon juice, vinegar, parsley, cilantro, garlic and salt. Chill while you prep the remaining salad ingredients.
In large bowl toss together quinoa, pepper, cucumber, tomato, carrot, onion and chick peas with the dressing.