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Quinoa salad with avocado-yogurt dressing, arugula and chickpeas

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Ingredients for 2 servings:

  • 100g quinoa
  • some vegetable broth
  • 1 can chickpeas
  • 100 g arugula
  • ½ zucchini
  • 3 tbsp yogurt
  • 1 tsp lime juice
  • 1 half avocado(s)
  • some salt and pepper
  • some garlic
  • ½ bunch parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

simple, vegetarian

Simmer the quinoa in a little vegetable stock for 15 minutes until tender. Then let it cool. Dice the zucchini. Sauté it lightly or leave it raw, if you like. For the dressing, combine half an avocado with yogurt, lime juice, garlic, and seasonings to taste. It’s best to mash the avocado lightly with a fork. Roughly chop the arugula, add the zucchini and canned chickpeas to the quinoa. Mix everything together and season again with seasonings and chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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