The best of both worlds by being delicious & nutritious. So good and you’ll feel better after eating it.

4-6 servings. Time: less than 45 min

Ingredients

• 1 cup quinoa, rinsed
• 1/3 cup chickpeas
• 1/3 red pepper, chopped
• 1 head of broccoli, sliced and chopped
• 1/2 tomato, seeded and chopped
• 1 cup parsley, chopped
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1-1/2 tbsp apple cider vinegar
• 1 clove garlic, minced
• 1 tbsp shallot, minced
• 2 tbsp dijon mustard
• 1/2 tsp honey
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/3 tsp oregano
• dash of red pepper flakes, optional

method

Cook quinoa in an instant pot: 1 cup quinoa to 1-1/4 cup water for 1 minute or cook on stove by following the directions on the back of the package. Once done, allow to cool, then fluff with a fork.

Mix up salad dressing by whisking together olive oil, vinegars, garlic, shallot, dijon, honey, salt, pepper, oregano and red pepper flakes. Taste to see if you want to add more salt and/or pepper. Set aside to marinate the garlic/shallots in the dressing a bit.

Make sure the quinoa has had a chance to chill enough after cooking (8-15 min or more). If its too hot when you add it, the tomatoes will get mushy. Thoroughly whisk the dressing again, then mix it together with the garbanzos & veggies in a large bowl. Fold in the quinoa. Chilling the salad (at least 1/2 hr-1 hr) will improve the flavor by allowing the dressing to soak into everything.

Salt and pepper to taste, enjoy!