Avocado Dill Quinoa Salad Bowl
Ingredients
Avocado dill dressing
- 1/2 an avocado
- 1/4 cup vegan mayo
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- Juice of 1/2 lemon
- 2 tbsp fresh dill
- 1 tbsp agave
- 1 tbsp dijon mustard
Quinoa salad
- 1 cup quinoa
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 1/2 tbsp olive oil
- Juice of 1/2 lemon
- 1 tsp white wine vinegar
- 1 cup cherry or grape tomatoes, halved
- 1/2 seedless cucumber, chopped
- 1/2 cup roasted red peppers, drained and sliced
- 2 tbsp red onion, thinly sliced or finely chopped
- 1/4 cup olives
- 1 tbsp fresh parsley
- 1/2 avocado, diced
Garlic paprika chickpeas
- 1 15 oz. can chickpeas, drained and rinsed
- 2 tsp oil
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- 1/4 tsp paprika
Preparation
Cook quinoa according to package directions and transfer to a large mixing bowl. Squeeze in the lemon juice, olive oil, salt, pepper, and vinegar, then stir.
While the quinoa is cooking, chop the vegetables and blend the Avocado Dill Dressing ingredients until smooth.
Heat a large pan on medium heat, add oil, chickpeas, garlic powder, salt, and paprika. Cook for 5 to 7 minutes until chickpeas are crisp.
Add the chopped vegetables, olives, parsley, and cooked chickpeas to the mixing bowl with quinoa. Stir to combine.
Top with the dressing, mix well, and add more salt and pepper if desired.
