1-400g can chickpeas
1-400g can black beans
1 cup quartered cherry tomatoes
3 Persian cucumbers, diced
½ cup finely chopped red onion
¼ cup firmly packed fresh parsley, chopped
2 tablespoons extra virgin olive oil
juice of 1 lemon
1 tablespoon zesty dijon mustard
1 teaspoon maple syrup
1 teaspoon cumin
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1. Add the contents from the boxes of quinoa into a large saucepan. Add 3 cups of water and bring to a boil over high heat. Reduce the heat to a low simmer, cover, and cook for 12-15 minutes — until quinoa is tender and fluffy, and all the water is absorbed. Remove from the heat and set aside to cool completely.
2. Rinse the chickpeas and black beans in a colander until the water runs clear. Transfer to a large salad bowl. Add the tomatoes, cucumber, red onion, and parsley. Mix well. Fold in the cooled quinoa.
3. In a small bowl, whisk the olive oil, lemon, mustard, maple syrup, cumin, oregano, salt and pepper. Drizzle over the salad, and mix to fully cover salad ingredients. Cover, and store in the refrigerator until ready to serve. Will last 3-4 days in the refrigerator.