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.
Add lemon juice, olive oil, salt, pepper, and white wine vinegar to the quinoa, then stir.
While the quinoa is cooking, chop the tomatoes, cucumber, roasted red peppers, red onion, and avocado.
While the quinoa is cooking, blend the avocado dill dressing ingredients together.
Heat a large pan on medium heat, add oil, chickpeas, garlic powder, salt, and paprika, and cook for 5 to 7 minutes until the chickpeas are crisp.
Add the chopped vegetables, olives, parsley, and cooked chickpeas to the quinoa mixture.
Stir everything together and top with the avocado dill dressing.
Add more salt and pepper to taste if desired.
Tips
You can switch the fresh herbs to basil or cilantro instead of parsley.
Substitute vegan mayo with vegan yogurt and add more vinegar or lemon juice for tang.
