Quinoa and Vegetable Bowl

Steps

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1. 1
   Rinse and drain the quinoa, place in a small saucepan with 1 cup water, and bring to heat on medium-high.
   ≈0:24
2. 2
   Add arugula to a large mixing bowl and coarsely chop the parsley and add to the bowl.
   ≈0:47
3. 3
   When the water begins to bubble, stir the quinoa, cover, and cook on medium-low heat for 20 minutes.
   ≈1:15
4. 4
   Dice the cucumbers and add to the bowl. Slice the olives and add to the bowl. Chop the hearts of palm into bite-sized pieces and add to the bowl. Rinse, drain, and add the chickpeas along with the hemp hearts. Thinly slice the red onion and add to the bowl.
   ≈1:28
5. 5
   Fluff the cooked quinoa and let it cool for a few minutes.
   ≈3:02
6. 6
   Heat a non-stick pan on medium heat. Add 1 tsp olive oil and cherry tomatoes. Allow to char for a couple of minutes, toss, and char again until the tomatoes begin to blister.
   ≈3:43
7. 7
   Transfer the quinoa to the mixing bowl. Add the charred tomatoes. Squeeze in the lemon juice, season with salt and pepper, add 2 tbsp olive oil, toss to combine, and serve.
   ≈4:02