Recipe: Quinoa, avocado & chickpea salad

Ingredients

1 cup water
1 cup quinoa
¼ tsp coarse salt
1 clove garlic, peeled and crushed
2 tsp lemon zest
3 tbsp lemon juice
3 tbsp olive oil
¼ tsp ground pepper
1 cup rinsed unsalted canned chickpeas
½ cup grated carrot
½ avocado, diced
140g prewashed mixed greens

Method

1. Bring water to a boil in a saucepan. Stir in quinoa.

2. Reduce heat to low, cover, and simmer until all the liquid is absorbed, about 15 minutes.

3. Use a fork to fluff and separate the grains. Set aside to cool.

4. Sprinkle salt over garlic on a cutting board and mash with a spoon until a paste forms. Scrape into a medium bowl.

5. Whisk in lemon zest, lemon juice, oil and pepper.

6. Transfer three tablespoons of the dressing to a small bowl and set aside.

7. Add chickpeas, carrot, and avocado to the bowl with the remaining dressing; gently toss to combine.

8. Add the quinoa and gently toss to coat.

9. Place greens in a large bowl and toss with the reserved three tablespoons dressing.

10. Divide the greens between two plates and top with the quinoa mixture.

Recipe supplied by Joyce Hendley for Eating Well

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