Nothing is better on a hot summer day that a delicious light salad (and maybe chilled glass of wine or beer). This salad absolutely does the trick and is delicious even the day after! Easy, full of protein and able to be prepped ahead, it makes a great summer potluck item or just a quick weekday salad.

INGREDIENTS

For the salad:
1 cup quinoa
1 cucumber, chopped
1 cup mint, chopped
1 large can of chickpeas, rinsed
1 cup parsley, chopped
1 cup cherry or grape tomatoes, chopped
2 green onions, thinly sliced crosswise

For the dressing:
1/2 cup olive oil
1/4 cup lemon juice
1 tbs garlic, finely chopped
1 tbs cracked black pepper
1 tsp salt

INSTRUCTIONS

Bring the quinoa and 2 cups of water to a boil over medium heat. Simmer until most of the water has been absorbed, about 10 mins. Let stand covered for 5 mins. Cool quinoa to room temperature. This can be done the day ahead.

Meanwhile, mix together the lemon juice, garlic, salt and pepper in a small bowl. Slowly whisk in the olive oil.

In a large bowl, combine the cooled quinoa and remaining salad ingredients. Add the salad dressing and toss to thoroughly coat. This can be served immediately for chilled for an hour or two.

Serves 4-6

Adapted from the Bon Appétit Test Kitchen Recipe