Springy Quinoa Salad

This simple recipe is a delicious way to enjoy the bounty of spring veggies and herbs, while getting excellent sources of plant-based protein from chickpeas and quinoa. The olive oil provides healthy fat and polyphenols, while the mint, cucumber, peas, and radishes burst with spring flavors. New research from the American Gut Project on diet and the gut microbiome suggests that aiming to eat 30 unique plants each week can significantly improve gut dysbiosis, which we know can contribute to oxidative stress and inflammation. So whip up this easy salad and know you are eating eight plants in one beautiful bowl!