2 cups quinoa
1 tablespoon extra-virgin olive oil
1 garlic clove, finely chopped
3 cups reduced-sodium chicken or vegetable broth
2 tablespoons finely chopped shallots
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons thinly sliced fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
One 15-ounce can chickpeas (garbanzo beans), drained and rinsed
2 cups not packed baby arugula
1/2 cup halved cherry tomatoes
1/2 English cucumber, peeled, halved lengthwise, seeded, and diced
1/4 cup diced red bell peppers
Kosher salt and freshly ground black pepper
Put the quinoa in a fine-mesh sieve and rinse under cold running water. Set aside to drain well.
Heat a medium saucepan over medium-high heat. Add the olive oil, then add the shallots and cook for about 2 minutes, or until softened. Add the garlic and cook for about 1 minute, or until fragrant. Add the quinoa and stir well. Add the broth and bring to a simmer, then reduce the heat to medium-low and simmer gently for 15 to 20 minutes, or until the quinoa is tender but not mushy and the broth has been absorbed.
Spread the quinoa on a baking sheet and let it cool, then fluff with a fork.
In a medium bowl, whisk the shallots and vinegar together. Gradually whisk in the olive oil. Add the parsley and season to taste with salt and pepper.
In a large bowl, combine the cooled quinoa, chickpeas, arugula, tomatoes, cucumbers, and bell peppers. Toss with the vinaigrette and season to taste with salt and pepper. Divide among four plates and serve immediately.