Hearty Salad

 

 Hearty Salad
2 cups vegetable stock
1 cup dry quinoa
15oz can chickpeas, drained and rinsed
1 English cucumber, diced cone #3
1/2 small red onion, minced cone #2
1/2 packed cup fresh parsley, finely chopped
1/2 loosely-packed cup fresh mint leaves, finely chopped
1/2 cup roasted salted pistachios, chopped
 1 cup Fresh tomatoes chopped
1 cup (4oz) crumbled feta cheese violife
salt and pepper, to taste
For the Lemon Dressing:
1/2 cup lemon juice (3-4 lemons)
1/2 cup extra virgin olive oil
1 Tablespoon maple syrup
salt and pepper, to taste
Directions
For the Lemon Dressing: Add ingredients to a jar with a tight fitting lid, or small bowl, then shake or whisk to combine.
Add vegetable stock to a small saucepan over high heat then bring to a boil. Add quinoa then  place lid on and turn heat down to low, and simmer until quinoa is tender and broth has been absorbed, 15 minutes. Fluff cooked quinoa with a fork then scoop into a storage container or large mixing bowl with a lid to cool. Once cool, cover then refrigerate until chilled. Can be done a day or two ahead of time.
Add chilled quinoa to a large mixing bowl then add remaining salad ingredients. Drizzle with desired amount of dressing (do not need to use all if you don't want to!) then toss to combine and serve, or refrigerate for up to 3 days.