Oil for cooking
1/2 cup uncooked quinoa
1 cup water
1 pint cherry tomatoes, about 2 cups
1 cup fresh parsley, finely chopped
1/4 cup fresh mint, finely chopped
1 cup spinach, finely chopped
1/2 large red onion, chopped
1 1/2 cups cucumber, chopped
1 15-ounce can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
2 tablespoons olive oil
3 lemons, juiced
1/2 teaspoon garlic, minced
1/2-1 teaspoon salt, to taste
1/4 teaspoon pepper
Heat about a teaspoon of oil in a small saucepan over medium heat. Rinse quinoa in a small mesh strainer. Once oil is hot, add quinoa to the saucepan and stir. Cook about 1 minute, until quinoa is lightly toasted. Add water; turn the heat to high. Once it’s boiling, cover and cook for 13 to 15 minutes.
Meanwhile, slice the tomatoes in half, then in half again lengthwise, then in half again. Place in a large bowl.
Add parsley, mint, spinach, onion, cucumber, chickpeas, olive oil, lemon juice, garlic, salt, and pepper to the bowl; stir to combine.
Once the quinoa is cooked, transfer to the bowl. Stir everything together until fully combined.