A bright, protein-rich salad of quinoa and chickpeas with spinach and avocado, brought together by a zingy lemon-and-turmeric dressing.
Serves 6
Nutrition (per serving, estimated)
- Energy: 161 kcal
- Protein: 6 g
- Fat: 7 g
- Carbohydrate: 14 g
- Fibre: 6 g
Estimated values.
Ingredients
- ½ cup quinoa (raw; soak for 2–3 hours the night before)
- 1½ cups water
- 1½ handfuls spinach
- ½ cup dill (chopped, leaves only)
- 1 cup chickpeas (cooked)
- ½ cup cherry tomatoes (halved)
- ¼ spring onion (diced)
- 1 medium avocado (diced)
For the dressing:
- 1 garlic clove
- 2 teaspoons Dijon mustard
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 2 teaspoons coconut oil
- 1 teaspoon turmeric
- 1 tablespoon water (add more to loosen)
- Salt and black pepper to taste
Method
Put the quinoa in a pot and add enough water to cover. Bring to medium heat and cook until done, about 15 minutes, then drain and set aside to cool. In a blender, combine the spinach, garlic, mustard, lemon zest, lemon juice, coconut oil, turmeric and water and blend until the dressing reaches your desired consistency. Stir the dressing through the quinoa. Add the dill, chickpeas, spring onion, tomatoes and avocado and toss. Season with salt, pepper and any spices you like. Enjoy!