Quinoa & Chickpea Salad + Cumin-Lemongrass-Lime Vinaigrette

Salad
1 1/2 cups water
1/2 tsp sea salt
1 cup quinoa

2-4 cup greens – any kind you like chiffinode
1 cup chickpeas, drained
1/2 cup dried unsweetened cranberries
1/4 cup almond sliced ,toasted

1/4 cup coarsely chopped cilantro leaves

¼ cup sunflower seeds sprouted
2 scallions, sliced thin
Vinaigrette
1/3 cup fresh lime juice
1/2 teaspoon ground cumin

1 garlic clove, minced

3 tablespoons grated lemongrass (white part only)

1/2 cup good quality olive oil

pinch salt and fresh ground pepper

Cook Quinoa in water – start cooking with the lid off when you see it is at a boil put lid on and turn down to low simmer, and let cook for 12-15 minutes until water is absorbed and quinoa is soft but still has a bite to it.
 Toss all the salad ingredients in a big bowl until combined. In a small bowl, add the vinaigrette ingredients and whisk until smooth. Pour half of the dressing over salad and stir to coat the salad in dressing. Taste and add more dressing as needed.