Servings: 4 people

• 1 cup quinoa
• 1 3/4 cups water
• 1/8 teaspoon salt
• 1 cup canned chickpeas, rinsed and drained
• 1 medium tomato, seeded and chopped
• 1 clove garlic, minced
• 3 tablespoons lime juice
• 2 tablespoons fresh cilantro, finely chopped
• 4 teaspoons olive oil
• 1/2 teaspoon ground cumin

Place the quinoa in a fine-mesh strainer and rinse under cold running water until the water runs clear. Bring the water to a boil in a medium saucepan over high heat. Add the quinoa and salt and return to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until tender and the liquid is absorbed. Meanwhile, in a large bowl, combine the chickpeas, tomato, garlic, lime juice, cilantro, oil, and cumin. Add the quinoa and toss to coat well.