Quinoa Salad with Chickpeas and Avocado
Ingredients:
* 1 cup quinoa, rinsed
* 2 cups water or vegetable broth
* 1 can (15 oz) chickpeas, drained and rinsed
* 1 avocado, diced
* 1 cup cherry tomatoes, halved
* 1 cucumber, diced
* 1/4 cup red onion, finely chopped
* 1/4 cup fresh parsley, chopped
* Juice of 1 lemon
* 2 tablespoons olive oil
* Salt and pepper to taste
Instructions:
1. Cook the quinoa: Bring water or broth to a boil, add quinoa, then reduce to simmer for about 15 minutes until liquid is absorbed. Fluff with a fork and let cool.
2. In a large bowl, combine cooked quinoa, chickpeas, avocado, tomatoes, cucumber, red onion, and parsley.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine. Serve chilled or at room temperature.
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