Enjoyed this improvised, last-minute salad during a picnic yesterday using only items that I had available in my kitchen. The result? A delightful, protein-rich meal that I’m documenting here for future use!
Summer Quinoa Salad
Salad:
1 c dry quinoa, cooked according to package directions
1 can chickpeas, rinsed and drained
1 carrot, thinly sliced
3 radishes, thinly sliced
1 ripe avocado
1 handful arugula
Handful of toasted chopped pecans
2 T chopped parsley
Lemon Vinaigrette:
Juice of one large lemon
¼ c olive oil
Salt and pepper
Cook quinoa; cool to room temperature. Prepare vinaigrette by whisking ingredients together. Throw avocado pieces into the vinaigrette to coat, then mix into the remaining ingredients.
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