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Contents.
3 cups uncooked quinoa
1 teaspoon avocado oil
1/4 teaspoon each kosher salt
1/4 pepper,
1/4 garlic powder,
1/4 red pepper for cooking
1 avocado, chopped
1 quart cherry tomatoes, halved
Chickpeas
1/8 to 1/4 small red onion, thinly sliced
juice of 1/2 lemon
4 cups small broccoli florets
1 tablespoon avocado oil
1/4 teaspoon kosher salt for roasting broccoli
1 15oz. canned chickpeas, rinsed
1/2 teaspoon kosher salt, black pepper, garlic powder
2 tablespoons finely chopped fresh dill and parsley
2 tablespoons vegan mayonnaise
Creamy Herb Salad, whisk well
1.5 tablespoons of olive oil
1.5 tablespoons of ground mustard
2 tablespoons agave nectar
3 tablespoons of apple cider vinegar
lemon juice, 1 cup
Method.
Preheat the oven to 375 degrees and bake the quinoa according to package directions. After the process is completed, let it cool in a mixing bowl or on a serving plate, then mix the juice of 1 lemon into it. Meanwhile, cut the broccoli florets into the same size and place them on a baking tray lined with baking paper. Sprinkle with oil and salt and toss. Bake, stirring halfway through, until bright green and lightly browned in spots, 10 to 16 minutes. Remove the tray from the oven and let it cool slightly.
Add the chickpeas, oil and spices to a pan and cook over medium heat for 2-3 minutes, until heated through. Combine half the dressing, cooked quinoa, roasted broccoli, sliced onion, chickpeas, halved tomato, reserving some to add at the end. Sprinkle chopped avocado on top. Serve with extra sauce if desired.