Summer Quinoa Crunch Salad

Bring 2 cups of water to boil in a medium pot. Rinse quinoa properly underneath working water. Once the pot is at a boil, add the quinoa and provides it a great stir. Cover, scale back to low, and let it gently simmer for 12 minutes. Remove from warmth and hold coated for 10 minutes. Remove lid and fluff.

While the quinoa cooks, place a small skillet over medium warmth. Add 2 tsp of olive oil and the slivered almonds. Stir often to keep away from burning, till almond slivers are toasted, about 2-3 minutes. Set apart to chill.

Once all substances are cooled, add quinoa, cucumbers, tomatoes, inexperienced onions, chickpeas, and toasted almonds to a big bowl. Drizzle the dressing over the bowl and blend gently. Serve instantly or hold in an hermetic container within the fridge for up 3-5 days.

Makes 6 servings.