Quinoa Salad with Chickpeas and Arugula

This salad, based on a recipe from one of Curtis Stone's cookbooks,  is very easy once you get through with the vegetable prep work.

Ingredients:

2 cups arugula
1 cup of quinoa
2 cups of  low sodium vegetable broth
1 English cucumber, diced
2 tomatoes, diced
1 15 oz. can of chickpeas, drained and rinsed
1 red pepper, diced

Directions:

Add quinoa and vegetable broth to a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes, until quinoa is cooked and the liquid has disappeared. Allow quinoa to cool.

Mix chopped vegetables, chickpeas, quinoa, and arugula together. Top with a pre-made dressing, or a bit of olive oil and balsamic vinegar.

This salad would also be good topped with some savory baked tofu for dinner.