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, halved
- 1/2 seedless cucumber, chopped
- 1/2 cup roasted red peppers, drained and sliced
- 2 tbsp thinly sliced red onion
- 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
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, then add lemon juice, olive oil, salt, pepper, and vinegar and stir to combine.
While the quinoa is cooking, chop the other ingredients as specified and blend the avocado dill dressing.
Heat a large pan on medium heat, add oil, chickpeas, garlic powder, and paprika, and cook for 5 to 7 minutes until the chickpeas are slightly crisp.
Add all the prepared components to the mixing bowl with the quinoa, stir well, and top with the dressing, then adjust salt and pepper to taste if desired.
Tips
You can switch up the fresh herbs to use parsley, basil, or cilantro instead.
You can substitute vegan mayo with vegan yogurt, but consider adding a bit more vinegar or lemon juice for extra tang.
