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quinoa salad with avocado

Herby Quinoa Salad with Avocado and Chickpeas

Carolyn
A delicious quinoa salad filled with avocado, chickpeas and cherry tomatoes in an herb heavy vinaigrette.
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Prep Time 20 minutes
Course Side Dish
Cuisine American

Equipment

  • Immersion blender, small food processor or chef's knife and cutting board

Ingredients
  

  • 1 cup dry quinoa
  • 2 cups water
  • ½ t. kosher salt
  • 2 T. loosely packed mint
  • ¼ Cup loosely packed basil
  • 2 T. loosely packed cilantro
  • ¼ cup extra virgin olive oil
  • 2 T. fresh squeezed lime juice
  • 2 t. honey (use maple syrup or agave for vegan)
  • pinch kosher salt
  • 1 cup canned chickpeas, drained
  • 1 cup halved cherry tomatoes
  • 1 avocado, sliced

Instructions
 

  • First start your quinoa, place 1 cup quinoa, 2 cups of water and ½ t. kosher salt to a saucepan and bring to a boil.
  • Once boiling, turn heat down to medium low and let simmer until all liquid is absorbed. Stir occasionally to make sure all pieces are absorbing liquid. Do not cover.
  • While quinoa is cooking place mint, basil, cilantro, olive oil, lime juice, honey and a pinch of salt in a tall measuring up and whizz with your immersion blender until herbs are finely pulsed and mixture is emulsified.
  • Once all the quinoa absorbs all the liquid, remove the pan from the heat and cover for 5 minutes.
  • If you don't have an immersion blender use a mini food processor and scrape the sides until herbs are finely pulsed. You can also finely mince the herbs with a knife and simply whisk everything together instead.
  • Add the quinoa to a medium sized bowl. Add your chickpeas and herby vinaigrette and stir. Refrigerate until cooled then add in your cherry tomatoes and top with avocado.
  • Add a squeeze of lime and pinch of salt to avocado and enjoy.
Keyword quinoa
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