Happy Saturday friends! I hope you are spending the day with family, relaxing, or having some fun. I have a recipe I’d like to share that we made up last week when Grey needed something quick to take to work with him. 
We always have quinoa in the house—it’s a staple! So I cooked some up with a little olive oil and black pepper, opened up a can of chickpeas… and dressed it up with some beautiful fresh veggies. 
Grey was pleasantly surprised, and so was I which is a good thing because we had about 8 servings worth of it…a cup of dried quinoa goes a long way mixed with a bunch of veggies!!
Quinoa with Chickpeas, Sweet Red Pepper, and Spinach
Serves—8 Prep time—15 minutes Cook time—15 minutes+one hour of refrigeration
Ingredients:
1 cup quinoa
kosher salt and black pepper to taste
1 14.5 oz can of chickpeas, drained and rinsed
1 red bell pepper, seeded and coarsely chopped
6 kalamata olives, minced
2 cups baby spinach
2 tablespoons olive oil
¼ cup red wine vinegar
2 tablespoons granulated sugar
Directions:
Quinoa according to package directions. Add salt and pepper to taste and one tablespoon of olive oil. Fluff with a fork. Transfer quinoa to a large bowl and add the remaining ingredients. Stir and combine everything well. Cover and refrigerate for one hour. Stir again before serving.
