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 (packed) roasted red peppers
- 2 tbsp red onion
- 1/4 cup (packed) 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 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, and vinegar, then 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.
Tips
It makes a great lunch or light dinner, with lots of veggies, chickpeas, and satiating avocado.
You can switch up the fresh herbs to use parsley, basil, or cilantro.
You can substitute the vegan mayo with vegan yogurt, but may want to add a touch more vinegar or lemon juice for tang.
