Middle Eastern Inspired Quinoa Salad with Lemony Dressing

1 cup quinoa cooked in 2 cups vegetable broth for 15 minutes and cooled

one can chickpeas rinsed and drained

one bunch of parsley and 10 sprigs of mint

1. In a food processor pulse the parsley and mint until finely chopped or finely chop the herbs by hand using a knife and cutting board
2. In a large bowl, combine the cooked quinoa, chickpeas and herbs with ½ teaspoon sea salt and ¼ teaspoon black pepper
3. Serve the quinoa salad on a bed of mixed greens or baby spinach leaves, and topped with fresh cut seasonal vegetables such as red pepper strips, cucumber slices, or radish slices and Lemony Salad Dressing

Lemony Salad Dressing

¼ cup fresh lemon juice

one clove of minced garlic

1 tablespoon red wine vinegar

1 teaspoon sumac (if you do not have sumac you can use dried oregano or thyme)

½ teaspoon sea salt

¼ teaspoon black pepper

1/3 cup olive oil or grapeseed oil

Mix all ingredients well in a mason jar or salad dressing shaker.