Warm avo and quinoa salad

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Ingredients

  • 4
    ripe avocados – peeled and quartered
  • 1
    cup
    quinoa
  • 1×410
    g
    tin chickpeas – drained
  • 30
    g
    flat leaf parsley – torn

Method

 00:15

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.

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