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Quinoa Salad with Avocado Dill Dressing🍃🌿 w/ garlic paprika chickpeas, tomatoes, cucumbers, olives, & roasted peppers! 🍃🌿 by janetsmunchmeals
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It makes a great lunch or light dinner, with lots of veggies, chickpeas, and satiating avocado! You can switch up the fresh herbs as well, to use parsley, basil or cilantro. You can sub the vegan mayo for vegan yogurt, but may want to add a touch more vinegar or lemon juice for tang. 🍃🌿

The tasty recipe is below! ❤🍃🌿

1 cup quinoa
1/4 tsp kosher salt
1/4 tsp pepper
1/2 tbsp olive oil
Juice of 1/2 lemon
1 tsp white wine vinegar
1 cup cherry or grape tomatoes, halved
1/2 seedless cucumber, chopped
1/2 cup (packed) roasted red peppers, drained, and sliced
2 tbsp thinly sliced red onion (or finely chopped)
1/4 cup (packed) olives
1 tbsp fresh parsley
1/2 avocado, diced

Garlic Paprika Chickpeas
1 15 oz. can chickpeas, drained and rinsed
2 tsp oil
1/4 tsp each garlic powder, kosher salt and paprika

Avocado Dill Dressing (blend):
1/2 an avocado
1/4 cup vegan mayo
1/4 tsp kosher salt
1/4 tsp pepper
1/4 tsp garlic powder
Juice of 1/2 lemon
2 tbsp fresh dill
1 tbsp agave
1 tbsp dijon mustard

Cook quinoa according to package directions and transfer to a large mixing bowl. Squeeze in the lemon juice, olive oil, salt, pepper, vinegar, stir.

While the quinoa is cooking, chop the other ingredients and blend the dressing.

Heat a large pan on medium heat and add oil, chickpeas, garlic powder and paprika. Cook for around 5 to 7 min, until the chickpeas get a bit crisp.

Add all the components to the mixing bowl, stir, and top with the dressing. Add more salt and pepper if desired.

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