Quinoa Tomato Salad with Chickpeas

Ingredients

• 200 g Quinoa
• 400 ml Vegetable broth
• 200 g chickpeas (drained weight; canned)
• 150 g cherry tomatoes
• 1 cucumber
• 20 g Coriander (1 bunch)
• 1 lemon
• Salt
• Pepper

Instructions

1. 1.

   Rinse the quinoa with water, cook in boiling vegetable broth for about 15 minutes until al dente, then let it cool. Fluff with a fork.

2. 2.

   Meanwhile, rinse the chickpeas in a sieve and drain them.

3. 3.

   Clean and wash the tomatoes and cucumber. Halve the tomatoes and dice the cucumber into small cubes.

4. 4.

   Wash the coriander, pat dry, and chop the leaves. Squeeze the lemon.

5. 5.

   Combine quinoa, tomatoes, cucumber cubes, chickpeas, and coriander; season with lemon juice, salt, and pepper.