Lemony Quinoa Salad with Fresh Herbs

Ingredients

For the quinoa salad

• 2½ cups cooked quinoa, well-chilled
• 1½ cups diced fresh tomatoes
• 1 cup cooked chickpeas (garbanzo beans), drained and rinsed, if canned
• ½ cup minced fresh parsley
• 3 tablespoons minced fresh basil
• 1 medium sweet onion, diced
• salt, to taste

For the lemony dressing

• 4 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Italian seasoning
• ¼ teaspoon salt
• freshly ground pepper, to taste
• dash cayenne pepper (optional)

Method

Put all the quinoa salad ingredients into a large bowl and gently toss using a large spoon, to combine.

Put all the lemony dressing ingredients into a small bowl and briskly whisk to emulsify.

Pour the dressing over the salad and gently stir to combine. Season with more salt and pepper, to taste, if desired.

Cover and refrigerate for 2 to 4 hours, to allow the flavours to develop. Serve cold.