Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/2 red onion, chopped
• 1 can chickpeas, drained and rinsed
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste

Instructions:

1. Rinse the quinoa in a fine mesh strainer and drain.
2. Bring the vegetable broth to a boil in a medium-sized saucepan.
3. Add the quinoa, reduce heat to low, and cover the saucepan with a lid.
4. Simmer for 15-20 minutes, or until the quinoa is cooked and the broth is absorbed.
5. In a small bowl, whisk together olive oil, balsamic vinegar, and minced garlic.
6. In a large bowl, mix together the cooked quinoa, chopped bell peppers, red onion, chickpeas, parsley, and the dressing.
7. Season with salt and pepper to taste.
8. Serve immediately, or refrigerate until ready to eat.