Chickpea Quinoa Salad
Ingredients
SALAD
- 1 cup cooked garbanzo beans
- 1/2 cup quinoa, rinsed well
- 1 large carrot, julienned
- 1/2 cup red cabbage, shredded
- 1/2 red pepper, diced
- 1/2 zucchini, julienned
- 1 ripe avocado – diced
- 1/2 cup arugula, parsley or cilantro, chopped
- salt/pepper to taste
- 1/4 cup sunflower seeds, toasted (optional)
DRESSING
- 3 Tbs. extra virgin olive oil
- 2 Tbs.lemon juice
- 2 clove garlic minced
- 1 Tbs.. ginger minced
- S/P to taste
Instructions
- Bring 1 cup water to boil, add quinoa, cover & cook on low heat, approx. 8 min. until water is absorbed. Fluff with fork.
- Cool quinoa at room temperature
- In a large salad bowl, combine quinoa, chickpeas, carrots, peppers, cabbage, zucchini and arugula, toss and drizzle on dressing.
- Add avocado & Sunflower seeds, enjoy!
For optimum flavor, blend dressing in a mini food processor.