Creamy Avocado Quinoa Salad w/ Spiced Chickpeas

Last week I decided to take on a challenge. I wanted to make a different Quinoa bowl at least 5 nights of the week. I searched high and low for recipes to put together and found a few, but really wanted to also make it my style, so I added a few things here and there. I hope you enjoy this dish as much as we did!

INGREDIENTS

1 can of chickpeas drained and rinsed in cold water then dried in kitchen papertowel

1 tsp ras el hanout spice mix 

1 tbsp olive oil

Little more than 1/2 cup quinoa

2-3 medium ripe avocados, ( I used 3) diced like the photo below, and spooned out. Trust me, this saves so much time.

2 stalks of celery chopped

½  cucumber diced

1 1/4 cup cherry tomatoes halved

1 handful of flat leaf parsley finely chopped

DRESSING INGREDIENTS

1 medium echalion shallot (banana shallot) finely chopped

3 tbsp apple cider vinegar

1 heaped tsp spicy brown mustard

1/3 cup extra virgin olive oil

¼ tsp ground black pepper

¼ tsp ground sea salt

DIRECTIONS

Heat the oven to 180 C / 356 F 

Spread out the dry chickpeas on a baking tray, add the ras el hanout then mix until all the chickpeas are covered in the spice mix. 

Add the tablespoon of olive then toss gently. Cook in the oven for 10 minutes or until the chickpeas are hot and slightly crispy.

Put the chickpeas into a bowl lined with kitchen paper then leave to cool.

Cook the quinoa according to the packet instructions.

Once cooked leave to cool. 

Fluff up the quinoa with a fork before adding to the serving bowl.

Make the dressing.

In a bowl add the shallots, mustard and apple cider vinegar. Whisk together until they are combined.

Slowly whisk in the extra virgin oil then season with the salt and pepper.

Leave in the fridge until ready to serve 

In a large serving bowl add the avocado, quinoa, celery, tomatoes, cucumber, chickpeas and chopped parsley. Toss gently. 

You can add the salad dressing and mix.