Zesty Lemon and Herb Quinoa Salad with Chickpeas

Add the quinoa to a microwave-safe dish with 1 cup of water and a pinch of salt. Cook in the microwave for 20 minutes on 50% power. Alternatively, cook on the stovetop according to the package instructions.
½ cup quinoa
While the quinoa is cooking prep all of the other ingredients, wash and finely dice the red pepper, tomatoes and herbs.
½ red bell pepper, 2 tbsp fresh parsley, 2 tbsp cilantro, 6 grape tomatoes
Add 1 tablespoon of oil to the pan and heat up on medium-high heat.
2 tbsp olive oil
While the oil heats up, open and drain the chickpeas and rinse them with cold water. Add them to the pan and toss in the oil.
1 can chickpeas
Next, add half the salt and 1 tablespoon of G&K All-purpose spice. Toss well until all the chickpeas are coated. Cook for 5 minutes tossing halfway.
1 tbsp G&K All-Purpose Spice
While the chickpeas cook you can make the dressing in a small bowl by combining 1 tablespoon oil and the lemon and lime juices.
2 tbsp lemon juice, 2 tsp lime juice, 2 tbsp olive oil, 1/8 tsp salt, Pinch of ground black pepper
Once the quinoa is cooked carefully move it to a large bowl and let it cool for about 5 minutes. Then add all of the remaining ingredients and stir well. Add remaining salt and pepper to taste.
1/8 tsp salt, Pinch of ground black pepper
Serve on its own, with crackers or as a side to your favourite protein.