Cherry Peach Quinoa Salad

• 2 cups Water
• 1 cup Quinoa
• 1 cup Cucumber (I Used Mini English Cucumbers), Sliced
• 1 cup Pitted Cherries, Halved
• 1 cup Cherry Tomatoes, Halved
• 2 Scallions, Chopped
• 1/2 cups Fresh Basil Leaves, Chopped
• 2 cups Canned Chickpeas, Rinsed, Drained Or Dried Beans Soaked Overnight, Drained, Cooked
• 1 Peach, Pitted And Chopped
• 1 Tablespoon Extra Virgin Olive Oil
• 2 Tablespoons Tablespoons Cider Vinegar
• 1 teaspoon Salt
• Pepper To Taste
• 1 head Boston Lettuce

1. Bring water and quinoa to a boil over medium high heat. Once boiling, cover and simmer for 15 minutes until water is absorbed. No need to drain, set aside in a large bowl to cool. In a small bowl add all your chopped vegetables and herbs, chickpeas, and fruit.
2. Whisk olive oil and vinegar then toss into the cooled quinoa mixture. Add salt and pepper if desired, taste and adjust if needed. Add the vegetables and fruit to the quinoa and mix well to combine. Place 3-4 lettuce leaves on each serving plate and top with quinoa salad.
3. Nutrition info:
4. Servings: 6, Calories per serving: 254, Fat: 5g, Cholesterol: 0mg, Sodium: 242mg, Carbs: 45g, Fiber: 7g, Sugars: 7g, Protein: 9g, Points+: 5

water, quinoa, cucumber, cherries, cherry tomatoes, scallions, fresh basil, chickpeas, olive oil, vinegar, salt, pepper, boston lettuce

Taken from tastykitchen.com/recipes/salads/cherry-peach-quinoa-salad/ (may not work)