4ripe avocados – peeled and quartered
1×410gtin chickpeas – drained
30gflat leaf parsley – torn
Cook the quinoa by placing 1 cup quinoa in a pot with 2 cups water, bring to the boil, reduce heat to a simmer, cover and cook for 12 minutes until water is evaporated, fluff with a fork and the grains should be swollen and glassy.
Toss all the ingredients together, season with sea salt and black pepper, and serve warm with lemon wedges and olive oil.