This is a simple make-once, take-all-week healthy lunch choice. Experiment with veggies that are fresh and seasonal!

Hint – make the very fine dice super-easy by using one of my favorite tools, the Vidalia Chop Wizard (and no, I don’t make any money off of it, unfortunately … I just think salads taste so much better when the pieces are evenly diced and you can get a range of different veggies in every bite)!

Ingredients

1 cup quinoa
2 cups water
1 tsp salt
2 garlic cloves, peeled and crushed
1 tbsp oregano
1 tbsp thyme
1 can of chickpeas, drained
1 carrot, very finely diced
1 large red pepper, very finely diced
1 zucchini, very finely diced
1 medium onion, very finely diced
1 lemon
1/4 cup fresh thinly sliced basil
1 tbsp olive oil

Optional:
Shredded lettuce
Sliced Avocado
Freshly ground pepper

Place the quinoa, water, salt, and 2 garlic cloves into a large saucepan or frying pan over high heat. Bring to a boil, then reduce to a simmer and cover for about 20 minutes, until the water is absorbed and the quinoa is soft and the germ has separated.

While the quinoa is still hot, add the spices and all vegetables, and cover and heat for about 5 minutes. The veggies will get slightly warm, but will stay crisp.

Remove all and squeeze lemon and sprinkle with olive oil. Toss in basil and stir.

Serve immediately, or save and serve cold over lettuce.