Quinoa Chickpea Salad

2 cups vegetable stock
1 cup quinoa
540 mL can chickpeas, drained and rinsed
1 cup diced red bell pepper (about 1 pepper)
1/3 cup dried cranberries
1/3 cup toasted pine nuts (or walnuts)
3 tbsp chopped fresh parsley (or 1 tbsp dried parsley) 

Bring the stock and quinoa to a boil in a medium saucepan over high heat. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for 4 more minutes, or until all the liquid is absorbed. Fluff with a fork and allow the quinoa to cool. 

Transfer the quinoa to a large bowl and mix in the chickpeas, red pepper, cranberries, toasted pine nuts and parsley. Chill before serving. Stays fresh in a sealed container in the refrigerator for up to 5 days.