Meal in a bowl – Avocado, Quinoa, Chickpea warm “salad”

08
Jun

Serves 4-6

INGREDIENTS

  • 4 Ripe Avocados, peeled and quartered
  • 1 Cup quinoa
  • 1x 410g Tin chickpeas, drained
  • 30g Flat leaf parsley

PREPARATION

  1. Cook the quinoa by placing 1 cup quinoa in a pot with 2 cups water, bring to boil, reduce heat to a simmer, cover and cook for 12 minutes until water has evaporated, fluff with a fork and the grains should be swollen and glassy.
  2. 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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