Quinoa Salad with Chickpeas and Avocado

July 3, 2015  |   Brooks Halliday
Quinoa Salad with Chickpea and Avocado
Photo Credit:  David Han
SERVING
6
DISH TYPE
Lunch
SKILL LEVEL
Beginner
TIME
30 min

Whole grains like quinoa are a great gluten-free and vegan-friendly choice for bulking up summer salads. Packed with protein and filling fiber, this zippy salad gets layers of flavor from veggies and a trio of fresh herbs. Substantial enough for a meal by itself, with no need to refrigerate, this salad is picnic-ready.

Ingredients

  • 1/3 C fresh basil leaves, chopped, plus more for garnish
  • 1/3 C fresh parsley leaves, chopped, plus more for garnish
  • 1/4 C fresh tarragon leaves, chopped, plus more for
  • 1/4 C Spectrum Naturals® Organic Extra Virgin Olive Oil
  • 3 Tbsp freshly squeezed lime juice
  • 1/2 tsp freshly ground black pepper
  • 1 ripe avocado, chopped and soaked in lime juice

Instructions

  1. In a large deep skillet over medium heat, toast millet grains for 10 minutes. Add broth and 1/2 teaspoon salt and bring to a boil. Reduce heat to simmer, and cook, covered, until tender, about 20 minutes.
  2. Stir in chickpeas and cook for 5 minutes. Remove millet mixture from pan and allow to cool to room temperature before transferring to a serving bowl.
  3. Add tomatoes, peppers, onion, herbs, oil, lemon juice, black pepper and remaining salt. Stir to thorough combine. Cover salad with plastic and refrigerate for at least 1 hour.
  4. Top salad with avocado slices and serve garnished with basil, parsley and tarragon.

About the author

Brooks Halliday

Brooks Halliday

Brooks Halliday is a food stylist, writer and recipe developer based in New York City. She's had a hand in making good looking food for magazines, cookbooks, packaging, print ads, commercials and television. Together with healthy eating guru Candice Kumai, she's co-developed recipes for the cookbook Cook Yourself Sexy, as well as for magazines and numerous food and household product brands. Before following her heart and stomach to culinary school, Brooks was a Capitol Hill press secretary and spokesperson for a national nonprofit organization. These days, when she's not on set or in the test kitchen, Brooks can usually be found in her own kitchen cooking for her handsome fiance and two unusually epicurean cats.