In a saucepan over medium-high heat, bring quinoa and broth to a boil. Reduce heat to a gentle simmer; cover and cook for about 15 minutes, or until broth is absorbed and quinoa is tender. Let stand covered for 5 minutes.
Meanwhile, in a large bowl, combine chickpeas, pepper, cucumber, feta, kidney beans, and cranberries.
Fluff quinoa with a fork and add to the bowl containing your chickpea combination. Drizzle with vinegar, olive oil, and toss well to combine.
Notes:
Quick Tips:
Add any vegetables you like such as tomatoes, fresh arugula or even olives.
Nutritional Highlights:
Quinoa
Quinoa is a wonderful gluten-free pseudo-grain that is high in beneficial B Vitamins, minerals and very high in fiber.
