1. Zest one lemon to produce 1 1/2 tsp. zest, then juice both lemons

2. In a saucepan, combine 3 Tbs. lemon juice, dry quinoa, water, 1 Tbs. olive oil, parsley, mint, and 1/2 tsp salt. Bring to boil, reduce heat, and simmer for 15-20 minutes or until quinoa turns transparent and liquid is absorbed. Cool and place in large bowl.

3. Add red pepper, chickpeas, scallions, sunflower seeds and currants. Toss.

4. In a small bowl, combine remaining 3 Tbs. lemon juice, lemon zest, remaining 2 Tbs. olive oil, 1/4 tsp. salt, and 3/8 tsp pepper. Whisk until well blended. Pour over quinoa mixture and toss.