Quinoa – Arugula – Chickpea Salad

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salad
2 c water
1 c uncooked quinoa, rinsed
4 c chopped baby arugula
1/3 c cooked chickpeas
1/4 c diced red onion (optional)
1/4 c chopped fresh parsley
1/4 c chopped fresh cilantro
2 T chopped fresh basil
1 diced cucumber
1 sliced tomato
some shaved carrots
A handful of sunflower seeds
Crumbled Feta Cheese

vinaigrette
zest from 1 lime
juice from 1 lime
1 T olive oil
3 T reserved water from quinoa
1/2 large jalapeno, minced (or 1 small)
salt & pepper
1/4 t g cumin
1/4 t g coriander
1/4 t sweet paprika

PREPARATION:

Cook quinoa in small saucepan (2:1 ratio), simmer uncovered for ~10 minutes. Remove, strain, and save 3 T water for vinaigrette.

Combine arugula, quinoa, and remaining salad ingredients in large bowl and set aside.

Combine all vinaigrette ingredients in small bowl and whisk. Pour over quinoa/salad mixture. Season to taste w/ salt and pepper

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