To make the quinoa:
Measure about 1 cup dry quinoa and add to about 2 cups boiling water. I actually don't measure this, but you should make sure the quinoa is completely submerged. Once the water is boiling, reduce heat to low and cover for 10-20 minutes. After 10 minutes, give it a stir. If its still liquidy, put the cover back on and give it some more time. If the water is gone and it has a cous-cous consistency, taste it to make sure its cooked. If it still tastes hard or chewy, stir in some more water and cover (keep on low heat).
for the salad:
1 can chickpeas, drained and rinsed
2 cups cooked quinoa
1/2 red onion, diced
1 cucumber, diced
1 cup crumbled feta cheese
1/3 cup fresh parsley, minced
1/3 cup fresh mint, minced
1. combine everything in a large bowl and toss.
for the dressing
4 tbsp lemon juice
1 tbsp olive oil
3 garlic cloves, minced very well. you could also grate them
2 tbsp dijon mustard (i like stone ground).
2. Whisk ingredients together in a small bowl. Pour over quinoa salad and add salt and pepper to taste.
3. You probably have more salad than will fit in a couple of avocados, unless you are about to throw a dinner party. One rule of thumb about avocados is that once they're peeled, you pretty much have to eat them right away, so don't cut more than you will eat.
Once you have figured out which avocados you are going to use (they should be kind of squishy when you give them a light squeeze), you need to half them. I take a knife and cut from top to bottom all around the pit. Carefully take the two halves of the 'cado apart. One half will have the pit - take it out and toss it. Use a spoon to scoop out a little more of the meat so you have more room to add the salad.
4. Spoon the salad into the 'cado half. I added a little bit of greens to the side to eat with the pieces of the avocado that were scooped out, and i drizzled some balsamic vinegar over it.
|From Food pics|