Lemon Quinoa Salad

Method

1. Cook the 1 cup170 g quinoa in 2 cups water at a gentle simmer until it drinks up the water and looks fluffy, about 15 minutes. Off the heat, cover and let it steam 5 minutes, then fluff with a fork and leave it to cool to just-warm.
   • Quinoa1 cup170 g(170 g)(1 cup)
2. Whisk the 4 tbsp60 g lemon juice, 1 tbsp15 g apple cider vinegar, 3 tbsp41 g olive oil, 2 cloves6 g garlic, minced, 1 tsp1 g dried oregano, and salt, to taste into a dressing, then stir in the ¼ cup40 g onion, finely diced and let it sit while the quinoa cools — the acid softens its raw bite.
   • Bottled Lemon Juice4 tbsp60 g(60 g)(4 tbsp)
   • Apple Cider Vinegar1 tbsp15 g(15 g)(1 tbsp)
   • Extra-Virgin Olive Oil3 tbsp41 g(41 g)(3 tbsp)
   • Garlic, minced2 cloves6 g(6 g)(2 cloves)
   • Dried Oregano1 tsp1 g(1 g)(1 tsp)
   • Sea Saltto taste
   • Onion, finely diced¼ cup40 g(40 g)(¼ cup)
3. Toss the still-warm quinoa with the dressing so it soaks it in, then fold in the 1 can (15 oz)253 g chickpeas, drained and rinsed, 1 cup145 g corn, thawed, 1 cup149 g bell pepper, thawed, and 1 cup145 g peas, thawed. Let it rest at least 10 minutes (better after an hour chilled), then scatter the ¼ cup32 g pepitas on just before serving.
   • Chickpeas, drained and rinsed1 can253 g(253 g)(1 can)
   • Frozen Corn, thawed1 cup145 g(145 g)(1 cup)
   • Frozen Bell Pepper Strips, thawed1 cup149 g(149 g)(1 cup)
   • Frozen Peas, thawed1 cup145 g(145 g)(1 cup)
   • Pepitas¼ cup32 g(32 g)(¼ cup)

Kids: set aside a scoop of plain quinoa with the corn and peas before you dress it — the raw onion and lemon are the hard sell, not the grains.