This yummy, healthy salad features fresh parsley and spinach to give you a great hit of those dark leafy greens we all need. The lemon gives it zing and the chickpeas and quinoa give you plenty of protein. Try it for lunch, or as a side!
1 cup multicolored quinoa, rinsed
2 cups water
1 can (15 oz) chickpeas, rinsed and drained
1 can (14oz) Hearts of Palm (I used Native Forest)
1½ cups roughly chopped baby spinach
1 cup chopped fresh flat-leaf parsley
⅓ cup chopped green onion
1/2 cup kalamata olives
¼ cup olive oil
Juice from 2 lemons
1 tablespoon tahini
2 garlic cloves, pressed
½ teaspoon fine sea salt
Freshly ground black pepper, to taste
1. Cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes. Remove from heat, cover, and let the quinoa rest for 5 minutes. Pour into a salad bowl.
2. Make the dressing: In a small bowl, combine the olive oil, lemon juice, tahini, garlic, salt and freshly ground pepper into a mason jar. Give the jar a good shake!
3. Assemble remaining ingredients: Add the chickpeas, hearts of palm, spinach, parsley, green onion, and Kalamata olives to the bowl with the quinoa . Drizzle all of the dressing over the salad, and toss to combine. Serve immediately, or let it cool and refrigerate for later (up to 3 days).