1 c quinoa uncooked
- cook according to directions and let cool
1 medium cucumber, seeded and chopped
1 medium red bell pepper, chopped
3/4 c red onion, chopped fine
1 c flat leaf parsley, chopped fine
2 carrots, grated
dressing
1/4 c olive oil
1/4 c lemon juice (fresh)
1 T red wine vinegar
generous salt and pepper
which dressing together and add to all. mix well. Let rest a little before eating
* top with roasted chickpeas, halved cherry tomatoes
