Quinoa Chickpea & Avocado Summer Salad
 
Prep time
Total time
 
This quick and easy Quinoa Chickpea & Avocado Summer Salad can be served as a side dish or as a vegetarian or vegan main dish! Perfect for summer barbecues!
Author:
Recipe type: Salad
Serves: 4-6
Ingredients
  • 1 cup uncooked quinoa
  • ¼ tsp salt
  • 1 tsp olive oil
  • 2 cups of water or chicken broth
  • 1 cup cooked chick peas
  • ½ small red onion, minced
  • 1 clove of garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 TB balsamic vinegar
  • 1 TB olive oil
  • 1 tsp dijon mustard
  • salt and pepper to taste
  • avocado, chopped in small chunks
Instructions
  1. Cook the quinoa in 2 cups of water, salt and olive oil.
  2. Bring to boil and simmer on low for 15-20 mins. Let stand for 5 minutes then cool.
  3. Mix quinoa, chick peas, red onion, garlic, thyme, basil, vinegar, olive oil. mustard and salt and pepper.
  4. Place in the fridge for a few hours for the flavours to be absorbed into the quinoa.
  5. When ready to eat, add the avocado to the salad and mix.
  6. Optional: Instead of chick peas and red onion, substitute feta cheese and cherry tomatoes.
Recipe by Sandra Butler at http://sandrabutler.ca/quinoa-chickpea-avocado-summer-salad/