Mediterranean Quinoa Salad

Quinoa is actually a seed that cooks up like a grain.  It has a mild, nutty flavor and is high in essential amino acids.

Serves 2 as an entree, or 4 as a side

1 1/2 cups quinoa

3 cups water

1/2 cup cooked organic chickpeas (or half a 15 ounce can of organic chickpeas)

5 sun-dried tomatoes, chopped

1/2 cup hulled hemp seeds

1/2 English Cucumber, diced

2 tablespoons capers

3 large spicy olives, pitted and chopped

1/2 cup pine nuts, toasted

juice of one organic lemon

sea salt

Directions:

1.  To cook the quinoa, rinse well, then cover with the 3 cups of water; bring to a boil, then reduce the heat, cover, and cook for 15 minutes.

2.  Put the quinoa, chickpeas, tomatoes, hemp seeds, cucumber, capers, olives, and pine nuts into a bowl and mix well.  Drizzle with lemon juice and add salt to taste.  Depending on how juicy your lemon is, you may wish to add more.  You can serve this warm, chilled, or room temp.