Avocado, quinoa and chickpea warm salad
|4||avocado — peeled and halved|
|410 g||canned chickpeas — drained|
|micro herbs — to serve|
|black sesame seeds — to garnish|
|salt and coarsely ground pepper|
Place 1 cup quinoa in a pot with 2 cups water. Bring to the boil then reduce to a simmer. Cover and cook for 12 minutes until water is evaporated. Fluff with a fork – the grains should be swollen and glassy.
Cut 4 of the avocado halves into cubes, keeping the other 4 halves for serving.
Toss all the ingredients together, season with sea salt and black pepper.
Serve warm, garnished with parsley or micro herbs and half an avocado on each bowl. Serve with lemon wedges and avocado oil.