Quinoa with Chickpeas and Tomatoes

• 1 cup quinoa
• salt
• 1 ¾ cups water
• 1 cup garbanzo beans (chickpeas), drained and rinsed
• 1 tomato, chopped
• 1 clove garlic, minced
• 3 tablespoons lime juice
• 4 teaspoons olive oil (or less)
• ½ teaspoon ground cumin
• 1 pinch salt and pepper to taste
• ½ teaspoon chopped fresh parsley
1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
2. Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.