Avocado, quinoa and chickpea warm salad

4 servings Cooking: 20 mins By Food24
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Ingredients (7)

4 avocado — peeled and halved
1 cup quinoa
410 g canned chickpeas — drained
1/2 cup sprouts
micro herbs — to serve
black sesame seeds — to garnish
salt and coarsely ground pepper
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Method:

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.



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