There are infinite ways to jazz up quinoa. For this salad, I mixed toasted slivered almonds for crunch and cranberries for sweetness with red quinoa. Regular white quinoa or tricolor would work too!
2 cups cooked red quinoa
1 cup cooked chickpeas (soaked overnight and cooked)
1/2 cup toasted slivered amonds
1/2 cup cranberries
3 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice (approx 1/2 lemon)
S and P
Cook the quinoa. Make the chickpeas. Toast the almonds in a 350 oven for 10 minutes. Mix everything together and toss with olive oil, lemon juice, salt and pepper. Taste and adjust seasoning. Enjoy!