CHICKPEA QUINOA SALAD

INGREDIENTS

  •  1 cup quinoa, rinsed
  •  5 oz. baby spinach, chopped
  •  1 small red onion, peeled and thinly sliced
  •  1 small pomegranate, seeds removed
  •  2 Persian cucumbers, quartered lengthwise, then sliced
  •  1-2 (15 oz.) cans chickpeas, drained
  •  1 small bunch Italian parsley, chopped
  •  1 recipe Apple Cider Vinaigrette
  •  1 avocado
CHICKPEA QUINOA SALAD


INSTRUCTIONS

  1. Cook quinoa according to package directions (or see Instant Pot directions in post). Transfer to a bowl and let cool at room temperature or in the refrigerator.
  2. Place the chopped spinach in a salad bowl. Top with the quinoa, onion, pomegranate arils, cucumber slices, chickpeas, and parsley. Toss to combine.
  3. Add desired amount of vinaigrette and toss again.
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