Quinoa Salad with Avocado Dill Dressing
Ingredients
- 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
- 1/2 seedless cucumber
- 1/2 cup roasted red peppers
- 2 tbsp red onion
- 1/4 cup olives
- 1 tbsp fresh parsley
- 1/2 avocado
Garlic paprika chickpeas
- 1 15 oz. can chickpeas
- 2 tsp oil
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- 1/4 tsp paprika
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
Preparation
Cook quinoa according to package directions and transfer to a large mixing bowl.
Squeeze in the lemon juice, olive oil, salt, pepper, vinegar, and stir.
While the quinoa is cooking, chop the other ingredients and blend the dressing.
Heat a large pan on medium heat and add oil, chickpeas, garlic powder and paprika.
Cook for around 5 to 7 minutes, until the chickpeas get a bit crisp.
Add all the components to the mixing bowl, stir, and top with the dressing.
Add more salt and pepper if desired.
