Quinoa and Chickpea Salad

Quinoa is a seed that has a fluffy,
creamy, slightly crunchy texture
and a somewhat nutty flavor when cooked.
This is a salad I make that's tasty good.

Ingredients:
2 cups quinoa
1 garlic clove
3/4 teaspoon salt plus a pinch
2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
5 tablespoons extra-virgin olive oil,
plus more for drizzling
1 15.5-ounce can chickpeas,
rinsed and drained
1/2 cup sliced or slivered almonds
1/3 cup pitted black olives, sliced
1/3 cup diced red bell pepper
1 package spinach or arugula leaves

Directions:
Bring a pot of salted water to a boil;
add the quinoa and cook until just tender,
about 12 minutes. Drain well.
Using the flat side of a knife,
mash the garlic into a paste
with the pinch of salt.
Place in a large bowl and
stir in the lemon juice, black pepper
and remaining salt; whisk in the oil.
Add the cooked quinoa and the chickpeas,
almonds, olives and bell pepper
to the bowl and mix.
Serve over the spinach
or arugula leaves and
drizzle with olive oil.