Wednesday, September 6, 2017

Tomato Basil Chickpea Salad

Yield: 4 servings

1/2 cup quinoa
1 cup water
2 cups baby spinach leaves
1 can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, deseeded, chopped
1 tbsp olive oil
salt and pepper

1. Put the quinoa and water in a small saucepan and bring to a boil. Reduce the heat, cover, and cook until the water is absorbed, about 15 minutes. Remove from heat and let cool. 
2. To assemble the salad, add the baby spinach to a large bowl.  Top with the quinoa, chickpeas, tomatoes, and cucumber. Drizzle with olive oil and season with salt and pepper.
3. Serve with avocado basil dressing.

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