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
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.