Warm quinoa, chickpea and sun-dried tomato salad

Rinse the quinoa under cold water in the strainer to wash off the bitterness. Shake it well to get rid of the water.

In the saucepan, heat 300 ml of water over high heat. Add the quinoa, bring to a boil, then lower the heat. Let it cook, covered, for 12 min without stirring. Turn off the heat and let it rest, covered, for 5 min.

Open the can of chickpeas and tip them into the strainer. Give them a quick rinse under cold water to get rid of the extra salt.

Peel the red onion. Cut it in half lengthwise, then slice it thinly on the cutting board.

In the nonstick skillet over medium heat, add 1/2 tbsp of olive oil. Add the sliced onion and cook it for 3 min, until it turns translucent. Season lightly with salt.

Add the drained chickpeas to the skillet with the onion. Brown them for 5 min over medium heat, stirring now and then. Season with salt and pepper.

In the serving bowl, add the cooked, drained quinoa. Add half of the chopped parsley and mix gently.

Add the browned chickpeas, the drained sun-dried tomatoes cut into strips, and the rest of the chopped parsley. Drizzle with the balsamic vinegar and the rest of the olive oil. Mix well.