Last night I threw together a tasty salad of quinoa, garlicky chickpeas, broccoli, and parsley all drizzled with lemon.

It was a refreshing protein filled meal without being overly heavy. I paired it with a side of spinach, avocado, onion and sunflower seeds.

•Make 1 cup dry quinoa by bringing 1 cup quinoa and 2 cups water to a boil. Fit with lid and simmer 15 minutes. Fluff with a fork and let sit {lid askew} for 10 minutes.
•Add a drizzle of olive oil to a pan and heat 3/4 cup chickpeas with 3 cloves minced garlic.
•Chop 1/2 cup loosely packed flat Italian parsley
•Lightly steam 1 or 2 cups of broccoli florets.
•Toss everything except the quinoa together then lightly toss this mixture with the quinoa and squeeze half a cut lemon over the whole thing.

There you have it, a fresh and fast dinner the whole family can enjoy.
Makes great leftovers too!