** Quinoa can be made ahead of time and refrigerated. Soak the quinoa for 5 minutes in cold water. After 5 minutes has passed, thoroughly rinse quinoa through a large fine mesh strainer.
2.
Place rinsed quinoa in 2 qt pot with another 1 1/2 cups of water and a pinch of salt. Bring to a full boil, and once boiling cover the pot, ad turn off heat. Do not take the top off for about 15 minutes.
3.
In a large skillet over medium heat, sautee carrots, about 3 minutes. Add garlic, peppers, tomatoes, and chickpeas. Season with salt and pepper and cook for another 3 minutes.
4.
In a small bowl whisk together olive oil, lemon juice, fresh ginger, and season with salt and pepper.
5.
In a large bowl, combine cooked quinoa, cooked vegetables, cucumbers, and scallions. Pour dressing over quinoa, a small amount at a time and mix, alternating between dressing and salt and pepper if needed. Serve warm.
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By
Alayna G.
