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Lemony Quinoa Chickpea Salad
Ingredients
  • subheading: UNITS USM:
  • subheading: SCALE:
  • 1 cup dry quinoa (I used tri-color)
  • 1 ¾ cup water
  • 1 teaspoon garlic powder
  • 1 ½ cups cooked or 1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed
  • 1 ½ cups cucumber, quartered and thinly sliced
  • 1 red or yellow bell pepper (about 1 cup), diced
  • 1 cup grape tomatoes, sliced in half
  • ¾ cup carrots, diced small
  • ½ cup scallions, thinly sliced
  • ½ to 1 cup parsley, chopped
  • 2 to 3 juicy lemons (about ¼ to ⅓ cup), juice of
  • red pepper flakes, optional
  • mineral salt & fresh cracked pepper, to taste
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