Quinoa Veggie Salad with Roasted Chickpeas

INGREDIENTS

1 cup

raw quinoa, rinsed well and drained

2 cups

water

large broccoli heads, chopped into florets (about 2 cups)

large red pepper, diced

feta or goat cheese, optional

1 15 ounce can

garbanzo beans, rinsed and drained (or 1.5 cups cooked)

1/2 tsp

extra virgin olive oil

1/2 tsp

sea salt

1/2 tsp

roasted garlic powder

3 tbsp

white wine vinegar

1 tsp

Dijon mustard

1/4 cup

extra virgin olive oil

1/2 tsp

onion powder

1 clove

garlic, finely minced (or passed through a garlic press)

1/2 tsp

each of fresh basil, oregano, and thyme, chopped

Salt and pepper