Spicy Quinoa Chickpea Salad

for quinoa-
Toast 2-3 tbl cumin seeds and some black pepper in a saucepan.  When fragrant, turn off heat and add 2 cups water, 2-3 tablespoons grated ginger, a few corriander seeds, a pinch of salt, and 2-3 cloves finely chopped garlic.  Turn heat back on, add 1 cup quinoa and put a lid on it.  When it comes to a boil, reduce heat to a simmer.  Stir occasionally and cook until almost all of the water is absorbed (about 12-15 mins).

for dressing:
Mix the juice of 2 (and the zest of one) lemons with 1/4th cup of mayo (can use vegan substitute if desired) and a few tablespoons of good olive oil.  Add 2 finely chopped shallots, and 1 finely chopped serrano pepper (can use less pepper if you like less heat).

 additional components:
Chop up 1 bunch of cilantro, a handful of any other hearty greens or or parsley that you happen to have around (I used some arugula and watercress, spinach or kale would be good also).  Also dice up a large tomato (or cut about 10 grape or cherry tomatoes into quarters) and let it sit with a bit of salt on it.  Drain a can of chickpeas (or get out some you have cooked ahead).

Add the greens/herbs and tomatoes to the dressing and toss.  Then pour in the warm quinoa and the chickpeas and toss it all together until everything is well coated in the dressing.  Can be served hot or cold, it gets spicy-er if you let it sit in the fridge for awhile before serving.