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Cook the quinoa: In a medium saucepan, combine the uncooked quinoa, water (or vegetable broth), and 1/4 teaspoon of salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the liquid has been absorbed.

Fluff and cool quinoa: Remove the saucepan from the heat and let it stand, still covered, for 5 minutes. Then, fluff the quinoa gently with a fork. Transfer the quinoa to a large bowl or baking sheet to cool slightly while you prepare the other ingredients.

Prepare the salad vegetables: While the quinoa cools, dice the ripe avocados and medium cucumber. Halve the cherry tomatoes. Thinly slice the small red onion. Rinse and drain the canned chickpeas thoroughly.

Make the lemon vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, maple syrup, minced garlic, 1/2 teaspoon of salt, and freshly ground black pepper until the dressing is well emulsified and thoroughly combined.

Assemble the salad: In a large mixing bowl, combine the slightly cooled quinoa, baby spinach, diced avocado, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and drained chickpeas.

Dress and serve: Pour the prepared lemon vinaigrette over the salad ingredients. Gently toss everything together until all the ingredients are evenly coated with the dressing. Serve immediately, or cover and chill in the refrigerator for up to 2 hours for flavors to meld.


Cook the quinoa: In a medium saucepan, combine the uncooked quinoa, water (or vegetable broth), and 1/4 teaspoon of salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the liquid has been absorbed.

Fluff and cool quinoa: Remove the saucepan from the heat and let it stand, still covered, for 5 minutes. Then, fluff the quinoa gently with a fork. Transfer the quinoa to a large bowl or baking sheet to cool slightly while you prepare the other ingredients.

Prepare the salad vegetables: While the quinoa cools, dice the ripe avocados and medium cucumber. Halve the cherry tomatoes. Thinly slice the small red onion. Rinse and drain the canned chickpeas thoroughly.

Make the lemon vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, maple syrup, minced garlic, 1/2 teaspoon of salt, and freshly ground black pepper until the dressing is well emulsified and thoroughly combined.

Assemble the salad: In a large mixing bowl, combine the slightly cooled quinoa, baby spinach, diced avocado, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and drained chickpeas.

Dress and serve: Pour the prepared lemon vinaigrette over the salad ingredients. Gently toss everything together until all the ingredients are evenly coated with the dressing. Serve immediately, or cover and chill in the refrigerator for up to 2 hours for flavors to meld.
