This fresh summer salad is nutritious and quick to throw together for lunch or to complement your BBQ.
Serves 4-6
Ingredients:
- 3/4 cup quinoa
- 1.5 cups of water
- 1/2 cup diced red onion
- 2 cups of rocket
- 1 cup of thinly sliced celery
- 1 cup of grated beetroot
- 3 tbsp apple cider vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 2 tbsp finely chopped parsley
- 1 tsp mined fresh garlic
- Pinch of salt
- Pinch of ground pepper
- 1 sliced avocado
- 1 can of organic chickpeas or 1.5 cups of soaked and cooked chickpeas
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 4 minutes. Remove the lid and fluff the cooked quinoa with a fork. Set aside to cool completely.
Combine the rocket, beetroot, celery and onion in a large bowel. Whisk the apple cider vinegar, olive oil, mustard, garlic, salt and pepper together in a small bowel. Pour the dressing over the vegetables. Rinse the chickpeas well until they stop foaming, then add the quinoa, chickpeas and avocado to the salad and mix until evenly combined. Serve immediately or refrigerate for up to three days.
