1 cup quinoa

1 clove garlic

1 sprig fresh mint

1/2 cup dry white wine

3/4 cup best quality vegetable stock

1/4 teaspoon ground cumin

Pinch of freshly ground black pepper

1, 15oz can low sodium chickpeas, drained, rinsed and patted dry

1 1/2 cups cherry tomatoes, halved

4 Kirby cucumbers OR 1 English cucumber, diced

2/3 – 3/4 cup fresh mint, very finely chopped

2/3 – 3/4 cup fresh parsley, very finely chopped

Zest and juice of a lemon

1 clove garlic – grated or minced

1/4 teaspoon cinnamon (optional)

1/8 teaspoon allspice (optional)

Juice of a lemon

1 tablespoon of Date syrup

Additional add ins:

1 red bell pepper, diced

2 scallions (green onions) chopped

1/4 cup red onion, diced

1/4 cup olives, green or black

1 cup of finely chopped kale

A few chunks of avocado

Rinse the quinoa well. Place in a saucepan, add 1 clove garlic, 1 sprig fresh mint, 1/2 cup dry white wine, 3/4 cup best quality vegetable stock, 1/4 teaspoon ground cumin and a pinch of freshly ground black pepper.
Bring to a rolling boil uncovered. Turn down to a rapid simmer and allow to bubble away for 10-15 minutes or until almost all of the liquid has been absorbed.
Turn off the heat, place the lid on the pot and allow to sit for 5 minutes.
Remove the lid and fluff with a fork. Set aside.
In a large bowl combine the chickpeas, cherry tomatoes, cucumbers, mint, parsley, zest and juice of the lemon, grated garlic and teaspoons of cinnamon and allspice if using.
Add the quinoa and stir together.
In a small bowl whisk the date syrup and lemon juice together, pour into the salad and stir to combine.
Taste as you go! add more salt, pepper, lemon juice as you desire.