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Quinoa Salad with Avocado Dill Dressing

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1 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 tsp pepper
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.

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