Quinoa Salad with Cumin-Scented Vegetables

1 pkg quinoa (225 grams)
2 Tbsp olive oil
1/2 cup diced carrot
1/2 cup diced onion
1/2 cup red pepper
2 cloves garlic, minced
2 tsp ground cumin
1 can of chickpeas
2 Tbsp chopped fresh parsley
1/2 tsp salt

In a small saucepan, bring two cups of water to a boil. Stir in quinoa. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand 5 minutes. Fluff with fork.
In frying pan, heat oil and cook vegetables with cumin until tender. Stir in cooked quinoa, chickpeas, parsley and salt.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CATPAT1.