Carrot Salad with Red Quinoa and Chickpeas

One more healthy picnic salad (and now I am finally caught up!!).
(serves 6-8)

1/2 cup red or regular quinoa
1/2 cup freshly squeezed* lemon juice
3 T. EVOO
1&1/2 t. kosher salt
1 t. Sugar in the Raw*
4 med. rainbow or regular carrots (I use "organic"), about 12 oz. total, peeled and thinly sliced
1 can (15 oz.) chickpeas, drained and rinsed

Rinse quinoa well and cook according to package instructions (I cook mine in low sodium chicken
broth). Spread on a rimmed baking sheet to cool. Meanwhile, whisk lemon juice with oil, salt, and sugar in a large bowl. Add carrots and toss to coat. Mix in cooled quinoa and chickpeas, then transfer salad to a lidded container. Serve at room temp.

It is National Crème Brulee day!!! So, you know what you must do...............YUMOLA.

Love,

MM