• 1 cup uncooked quinoa, rinsed in a fine-mesh colander
• 2 cups water
• 1 can chickpeas, rinsed and drained
• 1/4 tablespoon of cilantro
• 1 medium roasted red bell pepper
• 3 cloves garlic, pressed or minced
• 1 Roma tomato
• ¾ onion
• ¼ cup olive oil
• 1/4 cup Italian salad dressing
• Juice from 1 lemon
• 1 tablespoon Pike Place Herb Farm Nw
• ½ teaspoon finely ground sea salt
• Freshly ground black pepper, to taste

To cook the quinoa: combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all the water, about 15 minutes. Set aside to cool. In food processor, add roasted bell pepper, garlic cloves, cilantro, and onion and pulse. Place mixture in a bowl and set aside. Once the quinoa is mostly cool, add it to the serving bowl. Add a drizzle of Italian salad dressing, squeeze of lemon, bell pepper mixture, and Pike Place Herb Farm NW. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for five to 10 minutes before serving.