Quinoa Salad with Lime-Cilantro Dressing

Quick Notes:

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Prep time: 15 mins

Cooking Time: 25 minutes

Serves: 4

Allergens: GF / DF / V

Ingredients:

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• 1 cup cooked quinoa

• 3 handfuls of mixed salad greens (baby spinach + spring mix)

• 1 cup chickpeas, roasted

• 1 cucumber, diced

• 1 large avocado, chopped

• 1/4 cup pepitas

• 1 small handful cilantro, finely chopped + stalks removed

Dressing:

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• 1/4 cup olive oil

• 1 tbsp Bragg apple cider vinegar

• 1 tsp mustard

• Juice of 1 small lemon or lime

• Salt + Pepper, to taste

• (Combine ingredients for dressing in a small mason jar, whisk and set aside)

Roasted Chickpeas:

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• 1 tbsp coconut oil

• 1-2 tsp ground cumin

• 1/2 tsp ground cinnamon

• 1/8 tsp chili powder

• salt + pepper

How to make the salad:

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1. Preheat oven to 375°F

2. Combine chickpeas with ingredients for roasted chickpeas into a small bowl, mix until coated. Place chickpeas onto a baking tray lined with parchment paper and bake in the oven for ~25 minutes or until golden and crispy. Allow them to cool.

3. Place the leaves and warm quinoa into a large mixing bowl, gently combine.

4. Add remaining salad ingredients (except for the avocado and chickpeas) and gently toss to combine.

5. Fold in the roasted chickpeas and avocado, drizzle with dressing, and garnish with chopped cilantro.

6. Serve immediately.

Meet Elisa

As a Mama, wife, CEO, executive, and fertility advocate, Elisa is passionate about redefining motherhood.

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