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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
This quinoa is light, fresh, and delightful. It can be eaten on its own, but it would add such great texture to a cabbage salad with poppy dressing. Save the leftovers for tomorrow’s healthy lunch!
1 cup tricolored quinoa (or quinoa of your choice)
8 ounces Glicks Chickpeas
8 ounces baby corn, cut
1/2 box grape tomatoes, halved
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil
2 tablespoons Heaven and Earth Lemon Juice
1 tablespoon Tuscanini Balsamic Vinegar
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
dash of cumin
Cook quinoa in two cups water until fluffy. Set aside to cool.
Transfer cooled quinoa to a serving bowl and add chickpeas, baby corn, grape tomatoes, and parsley. Mix.
Add olive oil, lemon juice, balsamic vinegar, salt, cumin, and lemon- pepper seasoning, and cumin. Toss to coat well.
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