Tomato Quinoa Salad
Ingredients
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pepper
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1/4 tsp. sea salt
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1/2 tsp. ground cumin
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1 tbsp. fresh chopped parsley
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1 clove garlic
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2 tbsp. avocado oil
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1/4 cup fresh lime juice
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1/4 cup chopped green onion
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15 oz. chickpeas, drained and rinsed
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2 cups chopped/sliced tomato
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3/4 cup water
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1/2 cup dry quinoa
Method
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01Rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes.
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02Add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
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03While the quinoa cooks, chop, slice and prep the remaining ingredients.
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04To make the dressing, combine avocado oil (or healthy oil of your choosing) with fresh lime juice, minced garlic, parsley, cumin, salt, and pepper.
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05Once your quinoa is ready, fluff with a fork and allow to cool (I usually pop mine in the fridge or freezer for a few minutes to cool it) then combine with tomatoes, green onion, chickpeas, and any extra parsley you'd like!
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06Toss salad with half of the dressing and dive in! Drizzle extra dressing on the salad as desired and feel free to add any additional seasoning to taste.
