1 cup quinoa, dry (any color variety)
1 cup Brussels sprouts
1/2 yellow or red bell pepper
1/2 cup sugar snap peas
1 small clove garlic
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 1/2 cups cooked chickpeas (garbanzo beans) drained
2 tablespoons minced parsley
2 tablespoons minced cilantro
Begin by cooking the quinoa. Put it into a small pot with 2 cups water and a pinch of salt. Cover and bring to boil. Reduce heat and simmer 10-12 minutes.
While that cooks, thinly slice the sprouts like you’re making slaw. Mince the carrots. Toss those into a big bowl.
Now mince the garlic and add to it another pinch of salt. Use the side of your knife blade to smear and mash that into a paste. Scrape it up and toss into the big bowl.
Add the lemon juice, oil and vinegar and mix.
When quinoa is cooked, dump it onto the vegetables and stir. The heat will slightly soften the crunchy vegetables and help the dressing soak into everything.
Allow to cool to room temperature and then add everything else. Stir it up. Taste for salt and add some black pepper if you want.
Keeps great for 3-4 days in the fridge.