1 cup quinoa, cooked
1 can cooked chickpeas, rinsed and drained
1 Roma tomato, diced
2 mini sweet bell peppers, diced
1/2 red onion, diced
2 mini cucumbers, diced
1 1/2 Tbsp extra virgin olive oil
1/2 lemon juice
salt, to taste
pepper, to taste
Cook your quinoa by adding 2 cups of water and a pinch of salt and bringing it to a boil until cooked. Once cooked, set aside.
Rinse and drain cooked chickpeas and set aside too.
Start chopping the tomato, zucchini, mini sweet bell peppers, and onion. Set them aside separately.
Add to your quinoa the chopped vegetables and chickpeas. Adjust to taste with lemon juice, salt and pepper.
Garnish it off with some cilantro.