Sun-Drenched Quinoa & Chickpea Harvest Salad

• 1.5 cups quinoa, rinsed
• 3 cups vegetable broth
• 1 can (15oz) chickpeas, drained
• 1 cup flat-leaf parsley, chopped

• 1/2 red onion, finely diced
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• Sea salt & cracked black pepper

1. Simmer quinoa in broth until tender and the grains pop open like tiny pearls.

2. Toast the chickpeas in a dry pan until they offer a satisfying, golden crunch.

3. Fold the herbs and onions into the warm quinoa to release their aromatic oils.

4. Emulsify the oil and lemon juice; toss generously to dress every fiber of the salad.

Stewart’s Secret: Massage your parsley with a pinch of salt before adding it to the bowl. This softens the stems and coaxes out an incredible, vibrant intensity.