Submitted by Jen
1 cup quinoa
Juice 2 lemons
7 tablespoons extra virgin olive oil
Salt, to taste
1 can chickpeas, drained
3 large handfuls fresh parsley, chopped
1 tablespoon dried mint.
Adapted from this recipe on Nirvana's Kitchen, who adapted it from Arabesque: A Taste of Morocco, Turkey and Lebanon by Claudia Roden.