Pistachio Date and Quinoa Salad

Rinse and dry the produce. Peel and dice the onion. Remove parsley leaves from stems, discard the stems and roughly chop. Drain and rinse the chickpeas. Drain and rinse the quinoa using a fine mesh strainer. Roughly chop the pistachios, spinach and dates. Slice the lemon in half.

Pour quinoa into a medium pot and toast over medium heat. Add spice packet, toast for one minute, then add 1 3/4 cup water and 1/2 teaspoon salt. Bring to boil, stir and cover. Simmer on low heat until done, about 15-20 minutes.

Meanwhile, combine chopped onions, spinach, parsley, chickpeas, dates and pistachios in a large mixing bowl.

Into a small bowl, juice the lemon. Add 2 tablespoons olive oil, ground coriander, and salt and pepper to taste, then whisk. Pour over salad ingredients in the mixing bowl.

After quinoa is cooked and cooled, add to the salad and toss well to incorporate.

Garnish salad with sumac powder and serve either cold or at room temperature. Enjoy!