1. Bring water to a boil. Add quinoa & stir. Turn heat down to low. Cover & simmer 25-30 minutes until all water is absorbed. Cool.
2. Drain & rinse chickpeas.
3. Heat oil in medium skillet. Saute` onion & pepper over medium heat for 2-5 minutes or until onions are slightly soft.
4. In a large bowl mix thoroughly onion-pepper mixture, cooked quinoa & chickpeas.
5. In a small bowl add lemon juice, chili powder, oregano, parsley & salt. Slowly whisk in EVO. Pour over quinoa-chickpea mixture. Gently mix until dressing thoroughly covers all the salad.

Rinse and check for any bad berries.
Run through food processor or table top grinder.
Add oranges and apples. Add whatever type of sweetener you wish to use. It will need sweetening. Just add to taste, stir and let stand in refrigerator of at least an hour.

For ketchup leave out mustard, liquid smoke,worchesstershire,pepper flakes, and BBQ sauce.