Caprese quinoa salad
1 cup cooked quinoa, cooled
250g cherry tomatoes, halved
1 tin chickpeas, drained & rinsed
1 cup basil leaves torn into pieces
2 tbsp olive oil
3 tbsp balsamic vinegar
2 tsp lemon juice
1 clove garlic, crushed
In a large bowl, combine the quinoa, tomatoes, chickpeas and basil. Toss to combine.
Whisk together the dressing ingredients in a small bowl. Pour dressing over quinoa salad and stir together until evenly coated. Serve immediately or chill in the fridge for 30 - 60 minutes.