1½ cups quinoa
3 cups of chicken broth or stock
½ red pepper, diced
1 jalapeno, diced
1 can (15 ounces) chick peas, rinsed
¼ cup jicama, diced
3 scallions finely slice, part green
15 oil-cured black olives
3 tablespoons fresh parsley, chopped fine
3 tablespoons cilantro, chopped fine
¼ cup extra-virgin olive oil
6 tablespoons lime juice
Salt and pepper to taste
Combine quinoa and chicken broth in a medium sauce pot. Bring to boil and immediately reduce to a simmer, until all liquid is absorbed, about 10-12 minutes.
While quinoa is cooking, slice and prepare all other ingredients.
Transfer quinoa to a large bowl and cool to room temperature. Add remaining ingredients and refrigerate several hours to let ingredients meld. Stir and serve.
Serves eight to 10.