Ingredients:
1 cup quinoa
2 cups water
1 red onion, chopped
2 celery stalks, sliced
1 1/2 cup cherry tomatoes quartered
1/2 cup parsley, minced
1/2 cup dill, minced
1 14 oz can chickpeas, drained and rinsed
1/4 cup pumpkin seeds
Method:
Cook 1 cup of quinoa in 2 cups boiling water. Let cool.
Add all ingredients and mix to combine. Prepare a Lemon Vinaigrette Dressing. Toss with dressing right before serving.
Enjoy.
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