Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1/2 cup Frozen Peas
• 2 scallions, sliced thin
• 1/2 red bell pepper, chopped
• 1/2 hothouse cucumber, chopped
• 1/4 cup fresh parsley, finely chopped
• 1/2 cup Paul Newman's Olive Oil and Vinegar Dressing
• 1 cup Garbanzo Beans
• Romaine Lettuce Leaves
• pinch of salt

Instructions

1. Wash the quinoa in a strainer. Bring salted water to a boil and stir in quinoa. Reduce heat to medium, cover and cook for 15 minutes. Remove from heat and allow to sit, covered, for 10 minutes.
2. Meanwhile, prepare the vegetables. Make sure to wash parsley well before chopping.
3. When quinoa is ready, toss with peas in a large mixing bowl, and allow to cool. Mix in chopped vegetables and salad dressing, and season with VegeSal to taste.
4. Serve chilled over lettuce leaves, and garnish with garbanzo beans.