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LUNCH RECIPES HEALTHY

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Ingredients
  

  • Ingredients:
  • - 1 cup quinoa
  • - 2 cups vegetable broth or water
  • - 1 can 15 oz chickpeas, drained and rinsed
  • - 1 ripe avocado diced
  • - 1 cup cherry tomatoes halved
  • - 1 cucumber diced
  • - 1 bell pepper diced
  • - 1/4 cup red onion finely chopped
  • - 1/4 cup fresh parsley chopped
  • - Juice of 1 lemon
  • - 3 tablespoons olive oil
  • - Salt and pepper to taste

Instructions
 

  • Cooking Instructions:
  • Rinse the quinoa under cold water to remove any bitterness. In a medium pot, combine the quinoa and vegetable broth (or water) and bring to a boil.
  • Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
  • Remove from heat and let it sit covered for 5 minutes.
  • In a large mixing bowl, combine the cooked quinoa, chickpeas, diced avocado, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
  • Gently toss the ingredients together to mix them evenly without mashing the avocado.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the dressing.
  • Pour the dressing over the quinoa salad and toss gently to coat all the ingredients.
  • Taste the salad and adjust the seasoning if necessary.
  • Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld. Enjoy either chilled or at room temperature.