Quinoa Salad

Ingredients

• 3 1/2 cups leftover cooked quinoa* ((chilled))
• 1 large red bell pepper
• 2 cups diced English cucumber
• 1 1/2 cups grape tomatoes, (halved)
• 1 medium carrot, (shredded (1/2 cup))
• 1/2 cup chopped red onion, (rinsed under cold water in a sieve and drained)
• 1 (14.5 oz) can chick peas, (drained and rinsed)
• 1/3 cup olive oil
• 3 Tbsp fresh lemon juice
• 2 Tbsp red wine vinegar
• 1/3 cup chopped fresh parsley ((chop somewhat fine))
• 1/4 cup chopped fresh cilantro ((chop somewhat fine))
• 2 garlic cloves, (minced (2 tsp))
• Salt, (to taste)

Instructions

1. 1

   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 pepper.

2. 2

   Meanwhile prepare dressing. In a mixing bowl stir together olive oil, lemon juice, red wine vinegar, parsley, cilantro, garlic and salt. Chill while you prep the remaining salad ingredients or up to 1 day.

3. 3

   In large bowl toss together quinoa, pepper, cucumber, tomato, carrot, onion and chick peas with the dressing. Serve within about 4 hours for best results. Keep salad chilled.