Ingredients:

• 1 tbsp Martelli Capers
• 3 tbsp Martelli Extra Virgin Olive Oil
• 1 tsp Martelli Fine Sea Salt (divided)
• ¼ tsp fresh black pepper
• ½ lemon, juiced
• ½ cup of Martelli Quinoa (uncooked)
• 1 cup of water
• 1 can of Martelli Chickpeas
• ½ cup cucumber, chopped
• ½ cup bell pepper, chopped
• ¼ cup tomatoes, diced
• ¼ cup Martelli Nicoise Style Olives, pitted and chopped
• ¼ cup dried cranberries
• ¼ cup pecans, chopped
• 2 tbsp fresh cilantro, chopped

Directions:

1. Rinse the quinoa and add it to a medium pot over medium-high heat uncovered (don’t add the water yet). The goal is to allow the residual rinsing water to evaporate, so keep an eye on the quinoa and stir it frequently. The quinoa may begin to make a popping sound, similar to popcorn, and will begin to turn a slight golden brown colour. At this point, you can add the water and half of the salt (½ tsp). Bring it to a boil, then reduce the heat to low and cover for 15 minutes. 
2. When the quinoa has finished cooking, remove it from the heat but keep it covered and allow it to sit for 5 minutes. Remove the lid and ‘fluff’ the quinoa with a fork. Allow it to cool. 
3. In a small blender, combine the capers, olive oil, sea salt, black pepper, and lemon juice. Blend until thoroughly mixed. 
4. In a large bowl, add your cool quinoa, chickpeas, cucumber, bell pepper, tomatoes, olives, dried cranberries, pecans, and cilantro. Pour the dressing overtop and mix thoroughly. 

Servings: 8

Total Time: 30 minutes

Helpful Equipment: a small blender for the dressing