Vegan Quinoa Salad with Avocado Dill Dressing
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 (packed) roasted red peppers, drained, and sliced
- 2 tbsp thinly sliced red onion (or finely chopped)
- 1/4 cup (packed) 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, 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
