Sun-Drenched Mediterranean Quinoa & Chickpea Salad

• 1 cup white quinoa
• 1 can (15oz) chickpeas, rinsed
• 1/2 cup English cucumber, diced
• 1/4 cup red onion, finely minced

• 1/3 cup fresh parsley, chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• Sea salt and cracked black pepper

1. Rinse quinoa thoroughly. Simmer in 2 cups of water for 15 minutes. Fluff with a fork and let it cool completely.

2. Toss chickpeas with a splash of olive oil and toast in a pan until golden and crisp.

3. In a great bowl, combine the grains, chickpeas, and vibrant vegetables.

4. Whisk lemon, oil, salt, and pepper. Drizzle over the salad and toss gently to coat.

Stewart's Secret: Let the salad rest for 20 minutes before serving. This allows the lemon to penetrate the quinoa, elevating the flavors into a cohesive masterpiece.