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* recipe is adapted and quadrupled to make a lot of lunches!
* This tastes best cold or at room temperature
* Freezes well
4 cups quinoa (cook according to directions-easy!)
4 cans (15.5 oz) chickpeas (aka: garbanzo beans)
2 cans diced tomatoes, drained
1 can of corn
4 chopped/halved zucchini (or yellow squash)
1 red onion, diced
2 tsp garlic powder
3/4 cup lime juice
1 cup olive oil
2 tsp ground cumin
2 tsp. dried parsley
Salt to taste
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1st Keep
 andijtrautman85
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