Chickpea and Quinoa Salad in Sweet Pepper Bowls

Ingredients

• 1 cup quinoa, rinsed thoroughly and drained
• 2 cups filtered or spring water
• 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
• ½ cup fresh flat-leaf parsley, chopped
• 1 pint grape or cherry tomatoes, halved
• ¾ cup kalamata olives, pitted and sliced
• 1 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil, plus more as needed
• 1 clove garlic, minced
• 1/2 teaspoon chili powder, plus more as needed
• ¼ teaspoon sea salt, plus more as needed
• ¼ teaspoon turmeric
• 4 large sweet red, yellow, or orange peppers
• Chopped fresh flat-leaf parsley, for garnish (optional)

Instructions

1. 1
   Put the quinoa and water in a medium sauce pan and bring to a boil over medium heat. Decrease the heat to medium-low, cover, and simmer for 15 to 17 minutes, until all of the liquid is absorbed. Fluff with a fork.
2. 2
   Transfer to a medium bowl. Let cool (see note). Put the cooled quinoa, chickpeas, parsley, tomatoes, and olives in a large bowl.
3. 3
   Put the lemon zest, lemon juice, olive oil, garlic, chili powder, salt, and turmeric in a small bowl and whisk briskly until smooth. Pour the dressing over the quinoa mixture and stir gently to incorporate.
4. 4
   Taste and add more chili powder, salt, and/or olive oil if needed. Cover and refrigerate for 2 hours to let the flavors blend.
5. 5
   Right before serving, split the peppers in half lengthwise and seed them. Scoop the quinoa mixture into the pepper halves. Garnish with parsley, if using.