Vegan Options Available Recipe

Preparation

1. 1

   Rinse and Cook Quinoa

   Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

2. 2

   Prepare Vegetables

   While the quinoa is cooking, chop the red bell pepper, cucumber, cherry tomatoes, and red onion. Set aside in a large mixing bowl.

3. 3

   Cook Chickpeas

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the drained chickpeas, minced garlic, cumin, paprika, salt, and black pepper. Cook for about 5-7 minutes until chickpeas are slightly crispy and fragrant.

4. 4

   Combine Ingredients

   Once the quinoa is cooked and has cooled slightly, add it to the mixing bowl with the chopped vegetables. Add the cooked chickpeas and fresh chopped spinach to the bowl.

5. 5

   Make Dressing

   In a small bowl, whisk together 2 tablespoons of lemon juice and 1 tablespoon of maple syrup. Drizzle the dressing over the salad.

6. 6

   Mix and Serve

   Toss all the ingredients together until well combined. Adjust seasoning with salt and pepper to taste. Garnish with fresh parsley before serving.