Quinoa Salad with Avocado, Chickpeas, and Lemon Dressing
This vibrant quinoa salad combines creamy avocado, protein-packed chickpeas, and a zesty lemon dressing for a refreshing and nourishing lunch option. Perfect for a light and energizing meal!
Equipment
- Saucepan
- Mixing Bowl
Ingredients
- 100 g quinoa uncooked
- 200 ml water
- 1 pc avocado diced
- 150 g chickpeas cooked, drained
- 10 g parsley chopped
- 50 g cucumber sliced
- 1 tbsp olive oil for dressing
- 1 tbsp lemon juice for dressing
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- Rinse the quinoa under cold water. In a saucepan, add the quinoa and water. Bring to a boil, reduce the heat, cover, and let it simmer for 15 minutes or until all the water is absorbed.
- Once the quinoa is cooked, let it cool. Transfer it to a mixing bowl.
- Add the diced avocado, chickpeas, cucumber, and chopped parsley to the quinoa.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss well.
- Serve the quinoa salad immediately or refrigerate for a chilled option.
Notes
You can add extra toppings like roasted nuts or feta cheese for added texture and flavor.