Screen Shot 2013-01-16 at 12.56.51 PMI made this last week and it was my lunch for days.  Perfect combination of protein and carbs and you know my obsession with chickpeas…love them in everything.  I added a little hot sauce to mine and ate it with Cajun Spiced Tilapia for added protein. Really good flavor and it does come together fairly quickly. This is a fabulous “make ahead” idea. Lunches for the week will be easy if you have this in your fridge. YuM! YuM!


2 cups cooked quinoa
1 red bell pepper, chopped finely
1 medium tomato, seeded and chopped finely
1 package frozen chopped spinach, thawed and all liquid removed
2 scallions, chopped
1/2 – 1 jalapeno, chopped (use more or less based on your taste preference)
1 cup cooked chickpeas
Drizzle of extra virgin olive oil
Fresh lemon juice
Sea salt and pepper to taste

Thaw spinach and place in a colander. Wrap in paper towels and wring until all liquid is removed. Layer all ingredients in a serving dish, starting with the quinoa and ending with the chickpeas. Refrigerate until ready to serve. Just before serving, drizzle with olive oil and squeeze fresh lemon juice over the salad and season with salt and pepper.