summer quinoa salad.

With the hot weather we've been having in Montreal the last couple of weeks, I've been looking for light, easy dinners to make that don't take a lot of stove time.  This quinoa salad is perfect for a quick week-night main dish.  It also makes great leftover lunches, and would be a nice side dish to bring for a BBQ pot-luck.

You'll need:
- 1 cup quinoa
- 2 cups water
- 1 cup chick peas
- 1 orange pepper
- 1 yellow pepper
- 1/4 cucumber 
- 10 cherry, or 2 medium tomatoes
- 1/4 cup cilantro
- 1/2 cup feta
- 1/4 cup olive oil
- juice from 1/2 lemon
- 1 clove garlic, minced
- salt and pepper, to taste


* could also add olives, toasted almonds, avocado, mint leaves, etc.

Rinse the quinoa well. In a pot, add water and quinoa and bring to a boil.  Reduce heat and simmer for 15 minutes.  Meanwhile, drain and rince the chick peas.  Chop all the veggies and feta.  Mix quinoa, chick peas, feta and veggies in a large bowl.

For the dressing, combine olive oil, lemon juice, garlic, salt, and pepper. Pour over quinoa mixture and stir well.  Enjoy!

I'm looking forward to using some fresh herbs from the mason jar garden I planted last weekend the next time I make this!