Vegan recipe for Avo and Quinoa Salad – enjoy as a main or a side

4 ripe avocados, peeled and quartered
1 cup quinoa
1 x 410g tin chickpeas, drained
30g flat leaf parsley

How to
Cook the quinoa by placing 1 cup quinoa in a pot with 2 cups water, bring to the boil, reduce heat to a simmer, cover and cook for 12 minutes until water is evaporated, fluff with a fork and the grains should be swollen and glassy.

Toss all the ingredients together, season with sea salt and black pepper, and serve warm with lemon wedges and olive oil.

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