Quinoa chickpea salad

This is a quick and healthy salad for a busy weeknight dinner. Cooking dinner after a busy day at work can be tiring. I usually do not like to make an elaborate dinner during a weekday as that would mean spending more time in the kitchen and less time with RB. So I make something quick and simple and if I can prep it well in advance much better.This salad is one such recipe as cooking quinoa can be done in 15 minutes and if you have cooked or canned chickpea (channa) at hand, your work is made much more simpler.  My favorite part of this salad is the freshness it gets from the refreshing mint and lemon dressing. You can stuff these in pita pockets with a little bit of hummus to make a much more filling dinner.

For the salad.

• 11/2 cup cooked chickpeas
• 3/4 cup cooked quinoa
• 1 small red onion finely chopped
• 2 tomatoes chopped
• 1 cucumber chopped
• 2 tbsp crumbled paneer

For the dressing:

• 2 tbsp olive oil
• juice from one large lemon
• 1 tbsp honey
• 1 1tbsp sugar
• 1/2 tsp salt
• 1 tbsp finely chopped fresh mint leaves
• 1/4 tsp black pepper

Method:

Mix all the ingredients together for the dressing and set it aside for a couple of hours. (You might have to adjust the salt and sugar ratio according to your taste . I like my dressing a little on the sweeter side. )

Cook the quinoa according to package instructions. The grains should be separate and not mushy.

Combine all the ingredients for the salad. Add the dressing to the salad, combine them thoroughly and serve. You simple weeknight dinner is ready.