Quinoa with Chickpeas and Tomatoes

Ingredients

• 1 cup quinoa
• 1/8 teaspoon salt
• 1 3/4 cups water
• 1 cup canned garbanzo beans (chickpeas), drained
• 1 tomato, chopped
• 1 clove garlic, minced
• 3 tablespoons lime juice
• 4 teaspoons olive oil
• 1/2 teaspoon ground cumin
• 1 pinch salt and pepper to taste
• 1/2 teaspoon chopped fresh parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the quinoa in a fine-mesh strainer under cold water until the water runs clear, then drain.

2. Combine the quinoa, salt and water in a saucepan and bring to a boil over medium-high heat.

3. Reduce the heat to low, cover, and simmer about 15 minutes until the water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

4. Meanwhile, whisk the lime juice, olive oil, cumin, minced garlic, and salt and pepper to taste in a large bowl.

5. Add the drained chickpeas and chopped tomato to the dressing and toss gently to coat.

6. Add the warm quinoa to the bowl and toss everything together until evenly combined.

7. Stir in the chopped parsley, taste, and adjust the seasoning. Serve warm or at room temperature.