The weather has been so warm and sunny here in San Francisco lately that I could pretend that it is summer. So I decided to make this cheery, summery, delicious dish. Try this salad! It will transport you to June for a day.
Quinoa Chickpea and Avocado Salad
1 cup quartered grape tomatoes
15 oz can garbanzo beans, rinsed and drained
1 cup cooked quinoa (You can cook it with chicken broth or vegetable broth to give it more flavor.)
2 tbsp red onion, minced
1 tbsp green onion, minced
1 1/2 limes, juice of
kosher salt and fresh pepper, to taste
1 cup diced cucumber
4 oz diced avocado (1 medium hass)
Combine all the ingredients except for avocado and cucumber, season with salt and pepper to taste. Keep refrigerated until ready to serve. Just before serving, add cucumber and avocado.
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