You will need
3 1/2 Cups cooked and chilled quinoa
Prep
1/3 Cup parsley chopped
1/4 Cup Cilantro chopped
2 cloves garlic minced
Make the vinaigrette by combining
1/3 Cup olive oil
3 Tablespoons fresh lemon juice
2 Tablespoons red wine vinegar
1/3 Cup chopped parsley
1/4 Cup chopped cilantro
2 cloves minced garlic
1 tsp. salt
1/2 tsp pepper
Next, prep
1 red bell pepper-chopped
2 Cups English cucumber-quartered
1 1/2 cup grape tomatoes-sliced
1/2 Cup shredded carrots
1/2 Cup chopped red onion
(1) 14 oz. can chickpeas (drained and rinsed)
Combine all of the ingredients in a large salad bowl and stir
Set in the fridge to chill until ready to serve