Quinoa Salad with Avocado and Chickpeas

Ingredients:

• 1 cup quinoa (uncooked)
• 2 cups water
• 1 cup chickpeas, drained and rinsed
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro or parsley, chopped
• Juice of 1-2 lemons
• 3 tablespoons extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed. Remove from heat and let it cool.
2. In a large bowl, combine the cooked quinoa, chickpeas, diced avocado, cherry tomatoes, cucumber, red onion, and fresh cilantro or parsley.
3. In a small bowl, whisk together the lime juice, extra-virgin olive oil, salt, and pepper. Adjust the seasoning to taste.
4. Pour the dressing over the quinoa mixture and toss gently to combine, ensuring everything is well coated.
5. Serve immediately or refrigerate for a few hours to let the flavors meld. This salad can be enjoyed cold or at room temperature.

This quinoa salad is not only packed with protein from the quinoa and chickpeas but also provides healthy fats from the avocado. It’s a versatile dish that can be customized with additional veggies or your favorite herbs and spices. Enjoy!