Ingredients:

  • 1 cup Quinoa (rinsed)
  • 2 cups Water or Vegetable Broth
  • Pinch of Salt
  • 1 (15-ounce) can Chickpeas (drained and rinsed)
  • 1 medium English Cucumber, diced small
  • 1 large Red Bell Pepper, diced small
  • 1/4 cup Red Onion, finely minced
  • 1/2 cup Fresh Cilantro, roughly chopped
  • 1 large Ripe Avocado
  • 1/4 cup Fresh Lime Juice
  • 3 tablespoons Extra Virgin Olive Oil
  • 2-4 tablespoons Water (for thinning)
  • 1 small Garlic Clove, minced or grated
  • Salt and Black Pepper to taste

Instructions:

  1. Rinse quinoa thoroughly. Combine rinsed quinoa, 2 cups liquid, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork. Set aside to cool slightly.
  2. While quinoa cooks, dice the cucumber and bell pepper. Finely mince the red onion. Rinse and drain the chickpeas thoroughly. Chop the cilantro.
  3. Make the Avocado Dressing: In a blender or food processor, combine avocado, lime juice, olive oil, minced garlic, salt, and pepper. Pulse until smooth. Slowly add 2-4 tablespoons of water until the dressing reaches a pourable but still creamy consistency. Taste and adjust seasoning.
  4. Assemble the Salad Base: In the large mixing bowl, combine the slightly cooled, fluffy quinoa, drained chickpeas, diced cucumber, red pepper, and minced onion.
  5. Dress and Finish: Pour about three-quarters of the avocado dressing over the salad mixture. Gently fold everything together until evenly coated. Stir in the fresh cilantro last to keep its colour bright.
  6. Serve: Divide the salad onto plates. Drizzle any remaining dressing over the top of each portion for presentation. Serve immediately or chill for 30 minutes to allow flavours to meld.