Warm Quinoa Salad
with chickpeas, basil, and walnuts
1 cup quinoa (any color)
2 cups water
1 - 15 oz. can of chickpeas
1 TBSP olive oil
Juice from half a lemon (or 1-2 TBSP)
salt + pepper
1/4 cup basil, roughly chopped
1/4 - 1/2 cup chopped walnuts
1 avocado, cubed
Prepare your quinoa according to the directions on the packaging (generally 2:1 water to quinoa, bring to a boil together in a pot, then reduce to a simmer for 10-15 minutes until all the water is absorbed).
While the quinoa is cooking, rinse the chickpeas and chop the basil, walnuts, and avocado.
Transfer the quinoa to a serving bowl and mix in the oil, lemon juice, and salt + pepper. Add in the chickpeas and basil, then top with avocado and walnuts. And that's it!
I love these kinds of salads because they're GREAT cold the next day. Perfect for leftovers!
What's your favorite go-to one bowl dinner?