Warm avo and quinoa salad
|4||avocado — quartered|
|1x410 g||chickpeas — tinned, drained|
|30 g||fresh parsley — torn|
Cook the quinoa by placing 1 cup quinoa in a pot with 2 cups water, bring to the boil, reduce heat to a simmer, cover and cook for 12 minutes until water is evaporated, fluff with a fork and the grains should be swollen and glassy.
Toss all the ingredients together, season with sea salt and black pepper, and serve warm with lemon wedges and olive oil.
Recipe reprinted with permission of SAAGA ILoveAvosSA.