Ingredients
- 1 cup quinoa, rinsed and drained
- 2 cups water or low sodium vegetable broth
- 1 can chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1/2 cup fresh parsley, roughly chopped
- 1/4 cup fresh mint, optional
- Zest and juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika or regular paprika
- A handful of toasted pumpkin seeds or almonds for crunch
- Optional: feta or goat cheese crumbles
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Instructions
- In a small pot bring 2 cups water or broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
- While the quinoa rests, heat a small skillet over medium heat. Toss in pumpkin seeds or sliced almonds and toast for 2 to 4 minutes until fragrant. Set aside to cool.
- Whisk lemon zest and juice, olive oil, honey or maple syrup, Dijon, cumin, paprika, salt, and pepper in a bowl.
- Chop cucumber, cherry tomatoes, red onion, parsley, and mint. Keep the avocado for last.
- For extra flavor, toss chickpeas into a hot skillet with a drizzle of oil and a pinch of salt. Sauté for 4 to 6 minutes until slightly crispy.
- In a large bowl combine quinoa, chickpeas, cucumber, tomatoes, onion, herbs, and most of the dressing. Toss gently to coat.
- Gently fold in avocado just before serving and sprinkle with toasted seeds and optional cheese. Drizzle any remaining dressing and season with more salt or lemon if needed.
Notes
- Perfect for meal prep. Store components separately to keep everything fresh.