avocado, chickpea & quinoa salad w. lemon-mustard vinaigrette
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 cups quinoa, rinsed and drained, cooked in 3 cups water
  • 2 chicken bouillon cubes
  • 2 cups spinach, finely diced
  • 1 cup cilantro, finely diced
  • ¼ cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 cans (30 oz.) chickpeas, rinsed and drained
  • 3 Roma tomatoes, finely diced
  • 2 avocados, pitted and chopped
  • Zest of 1 lemon
  • Juice of 2 lemons
  • 2 tsp. Dijon mustard
  • 2 tsp. olive oil
  • 1 tsp. honey
  • ½ tsp. cumin
  • Salt and pepper, to taste
Instructions
  1. Add 3 cups water, 2 cups quinoa and 2 chicken bullion cubes to a large pot. Bring mixture to a boil, then reduce heat to a simmer and cover. Cook until water absorbs, about 10-12 minutes. Set aside to cool.
  2. Place chopped spinach, cilantro, onion and garlic in a medium bowl. Add the chickpeas and tomatoes. Once quinoa has cooled, add to the bowl and mix.
  3. In a separate small bowl, whisk together lemon zest, lemon juice, mustard, olive oil, honey and cumin. Season with salt and pepper. Pour dressing over salad and mix until well combined. Serve at room temperature, or cold, and top with avocado.
Notes
Recipe adapted from The Kind Life.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2013/03/27/back-in-action-avocado-chickpea-quinoa-salad-w-lemon-mustard-vinaigrette/