Umami
Umami

Family

Quinoa Salad with Chickpeas, Avocado, and Lemon Dressing

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total time

Ingredients

• 1 cup quinoa

• 1 can (15 oz) chickpeas, rinsed and drained

• 1 ripe avocado, diced

• 1 cucumber, diced

• 1 bell pepper, diced (any color you prefer)

• 1/4 cup chopped fresh parsley

• 1/4 cup chopped fresh mint (optional)

• Juice of 2 lemons

• 3 tablespoons extra virgin olive oil

• Salt and pepper to taste

Directions

1. Cook the quinoa: Rinse the quinoa under cold water using a fine mesh strainer. In a saucepan, combine 2 cups of water with the rinsed quinoa. Bring to a boil, then reduct low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the wate absorbed. Remove from heat and let it cool.

2. Prepare the vegetables: While the quinoa is cooking, prepare the vegetables. Dice ti avocado, cucumber, and bell pepper. Rinse and drain the chickpeas if using canned.

3. Make the dressing: in a small bowl, whisk together the lemon juice, extra virgin olive and pepper to taste. Adjust seasoning as needed.

4. Assemble the salad: In a large mixing bowl, combine the cooked quinoa, chickpeas, c avocado, cucumber, bell pepper, chopped parsley, and mint (if using). Pour the lemon dr over the salad and toss gently until everything is well combined and evenly coated with t dressing.

5. Serve: Serve the quinoa salad immediately, or refrigerate for a few hours to allow the fla meld together. Enjoy!

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