2tablespoons(30grams)lemon juiceor apple cider vinegar
1tablespoon(15grams)mustard
1tablespoon(15grams)maple syrup
½teaspoonsalt
4twistsblack pepper
1teaspoonground cuminoptional
Cook the quinoa
Rinse and drain 1 cup of uncooked quinoa, then add it to a pot with 2 cups of water and ⅓ teaspoon of salt.Bring to a gentle simmer and cook for about 10 to 15 minutes, or until the quinoa has absorbed the water. Transfer to a large mixing bowl and fluff it up with a fork.While the quinoa cooks, cut the veggies.
Cut the veggies
Cut the tomatoes and olives in half. Cut the cucumber and bellpepper in small dice.Finely chop onion and parsley.Drain and rinse the chickpeas. Add everything to the bowl with the quinoa.
Make the dressing
To a small bowl, add lemonjuice, oliveoil, salt, pepper, mustard, maplesyrup, and optionally the cumin. Mix well.Alternatively, add everything to a small jar, close, and shake well.
Mix the salad
Pour the dressing onto the salad, and toss with two spoons till the ingredients are well combined. Taste and adjust for salt.
Optionally, you can add a diced avocado, but do so shortly before serving.