Quinoa salad with cucumbers, chickpeas, and a yogurt dill dressing

INGREDIENTS

FOR THE SALAD:

2 cups

quinoa

2 cups

warm filtered water for soaking

tbls raw apple cider vinegar (you can also use yogurt, kombucha, whey or kefir)

2 cups

filtered water for cooking

1 tsp

salt

cucumber, peeled if desired, and cubed

small red onion, chopped

1 cup

cooked chickpeas (or one 15 oz can)

FOR THE DRESSING:

1/4 cup

extra virgin olive oil

1/2 cup

yogurt

Juice of 1 lemon

small garlic cloves, minced or crushed

tbls fresh dill, chopped

Salt and pepper