Gluten-Free Options Recipe

Cook the Quinoa

In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the water is absorbed. Fluff with a fork and let it cool.

Prepare the Vegetables

While the quinoa is cooking, dice the bell pepper, cucumber, and halve the cherry tomatoes. Rinse and drain the chickpeas.

Mix the Salad

In a large bowl, combine the cooked quinoa, chickpeas, diced bell pepper, cucumber, cherry tomatoes, and chopped parsley.

Dress the Salad

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour the dressing over the salad and toss gently to combine.

Serve

Serve chilled or at room temperature. Enjoy your gluten-free, vegan salad!