Hello! I make this an embarrassingly frequent number of times each month…sometimes once each week. It keeps well in the refrigerator for a day or so, is great in smaller portions for lunch, and is perfect for a light dinner with a glass of wine. I usually keep cooked quinoa in the fridge for a few days at a time, and if you do the same, putting this amazing salad together takes 5 minutes. The cumin makes it feel hearty, and it’s Derek-approved as a single dish meal. Enjoy!
1 cup cooked quinoa
1 cup chickpeas, drained, rinsed
a few big handfuls of arugula
1 small avocado, cubed
¼ cup dried apricots
¼ cup chopped almonds
¼ cup chopped chives (optional)
¼ cup olive oil
1-2 cloves of garlic, minced
juice of 1 medium lemon
1-2 teaspoons honey (vegan sub: a big squeeze of orange)
2 teaspoons cumin
salt & pepper
1. Whisk the dressing ingredients together.
2. Toss together the cooked quinoa, chickpeas, arugula, avocado and dried apricots. Drizzle in the dressing and toss again. Top the salad with chopped almonds and chives.Taste and adjust seasonings.