Ingredients
– 1 cup quinoa
– 2 cups vegetable broth
– 1 can chickpeas (400g)
– 1 red bell pepper, chopped
– 1 cucumber, diced
– 1 cup cherry tomatoes, halved
– 1 avocado, sliced
– 1/4 cup fresh parsley, chopped
– 3 tablespoons olive oil
– 2 tablespoons lemon juice
Method
1. Rinse the quinoa under cold water.
2. In a pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes until cooked.
3. Drain the chickpeas and add them to a large bowl, along with the chopped red bell pepper, cucumber, cherry tomatoes, and parsley.
4. In a small bowl, whisk together the olive oil and lemon juice. Pour this dressing over the salad mixture and stir well.
5. Finally, mix in the cooked quinoa and top with sliced avocado.
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