Colourful Veggie Chickpea and Quinoa Salad Recipe

Start by cooking the quinoa. Add 1 cup quinoa, 2 cups of water and 1/2 tsp salt to a corning ware dish with a lid. Cook in the microwave on 50% power for 20 minutes.
1 cup quinoa
While the quinoa is cooking you can make the G&K Italian Dressing and Sub Sauce if you don’t have any in hand.
2 tbsp G&K Italian dressing and Sub-Sauce
Once the quinoa is cooked it will need to cool before you combine it with all the ingredients. I like to move it to a large bowl and spread it out in a thin layer so it cools faster.
Now prep all the veggies. Wash and dice the tomatoes, and pepper. Peel and dice the onion. Wash and finely chop the parsley. And finally, roughly chop the olives and spinach.
200 g grape tomatoes, 1/2 bell pepper, 2-3 tbsp red onion, 1/4 cup green olives, 2 tbsp parsley, 1 cup spinach
Lastly, you want to grate the cheese. Keep it cold until you’re ready to add it to the salad.
1/4 cup cheddar cheese
Now open and strain the can of chickpeas. Rinse them well under cold running water.
1 can chickpeas
Once the quinoa has cooled, add the chopped ingredients, chickpeas, dressing, lemon juice and remaining salt to the large bowl. Toss well using a silicone spatula until all the ingredients are evenly combined.
1 1/2 tsp salt, 1 ½ tsp lemon juice