Energy-Boosting Quinoa Salad Bowl with Citrus Avocado Dressing

Allergens

N/A (but check for specific allergens in each ingredient)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water or vegetable broth
• 3 cups fresh spinach, roughly chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 avocado, pitted and peeled
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until the quinoa is cooked through and fluffy. Remove from heat and let it cool.
2. In a large bowl, mix together spinach, chickpeas, cherry tomatoes, and cucumber.
3. To make the dressing, in a blender or food processor, combine avocado, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.
4. Add cooked quinoa to the salad mixture and toss well. Drizzle with the citrus avocado dressing and serve immediately.

Chef’s Insight

For added crunch, top the salad with some toasted almonds or pumpkin seeds.

Notes

Feel free to add more vegetables or legumes to the salad to increase its nutritional value and satisfyingness.