Fluffy quinoa tossed with chickpeas, fresh vegetables, and creamy avocado dressing for a light, wholesome dish.
# What You Need:
→ Grains & Legumes
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/2 cup red bell pepper, diced
07 - 1/4 cup red onion, finely chopped
08 - 1/4 cup fresh parsley, chopped
→ Avocado Dressing
09 - 1 ripe avocado, peeled and pitted
10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp lemon juice (about 1 lemon)
12 - 1 clove garlic, minced
13 - 2 tbsp water, plus more as needed
14 - 1/2 tsp salt
15 - 1/4 tsp ground black pepper
# How-To Steps:
01 - Combine quinoa and water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool to room temperature.
02 - Blend avocado, olive oil, lemon juice, garlic, water, salt, and pepper in a blender or food processor until smooth. Add additional water if needed to adjust consistency.
03 - In a large bowl, combine cooled quinoa, chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
04 - Pour the avocado dressing over the salad and toss gently to combine evenly.
05 - Serve immediately or refrigerate up to 2 hours for flavors to meld. Optionally garnish with extra parsley before serving.
