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: Sandra Butler
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
Cook the quinoa in 2 cups of water, salt and olive oil.
Bring to boil and simmer on low for 15-20 mins. Let stand for 5 minutes then cool.
Mix quinoa, chick peas, red onion, garlic, thyme, basil, vinegar, olive oil. mustard and salt and pepper.
Place in the fridge for a few hours for the flavours to be absorbed into the quinoa.
When ready to eat, add the avocado to the salad and mix.
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/