cup quinoa
1/4 tsp kosher salt
1/4 tsp pepper
1/2 tbsp olive oil Juice of
1/2 lemon
1 tsp white wine vinegar
1 cup cherry or grape tomatoes, halved
1/2 seedless cucumber, chopped
1/2 cup (packed) roasted red peppers, drained, and sliced
2 tbsp thinly sliced red onion (or finely chopped)
1/4 cup (packed) olives
1 tbsp fresh parsley
1/2 avocado, diced Garlic Paprika Chickpeas 1 15 oz. can chickpeas, drained and rinsed
2 tsp oil
1/4 tsp each garlic powder, kosher salt and paprika Avocado Dill Dressing (blend):
1/2 an avocado
1/4 cup vegan mayo
1/4 tsp kosher salt
1/4 tsppepper
1/4 tsp garlic powder Juice of
1/2 lemon 2 tbsp fresh dill 1 tbsp agave 1 tbsp dijon mustard
Cook quinoa according to package directions and transfer to a large mixing bowl. Squeeze in the lemon juice, olive oil, salt, pepper, vinegar, stir. While the quinoa is cooking, chop the other ingredients and blend the dressing. Heat a large pan on medium heat and add oil, chickpeas, garlic powder and paprika. Cook for around 5 to 7 min, until the chickpeas get a bit crisp. Add all the components to the mixing bowl, stir, and top with the dressing. Add more salt and pepper if desired.
