Quinoa Salad with Creamy Avocado Dressing
1 cup uncooked quinoa
2 cups vegetable stock
1 cup cooked chickpeas
1 cup cherry tomatoes, halved
1 red capsicum, finely diced
1 cucumber, finely diced
1 corn cob, kernels cut off
½ red onion, finely diced
1 lime, cut in half
1 handful fresh coriander, roughly chopped
1 handful of kale, thinly chopped
Creamy Avocado Dressing:
2 avocados, peeled, seed removed
1 clove garlic, peeled
¼ cup water
½ cup fresh coriander
1 tbsp tahini
½ small red chili (optional)
¼ tsp cumin powder
salt and pepper to taste
Place the quinoa and two cups of vegetable stock into a saucepan. Bring to the boil, reduce the heat to low. Cover with a lid and simmer until water is completely absorbed and quinoa is fluffy, about 15 to 20 minutes.
To make the dressing:
Combine all of the dressing ingredients in a blender or food processor and blend until smooth.
In a large bowl, combine the cooked quinoa, cooked chickpeas, tomatoes, capsicum, cucumber, corn and red onion. Pour the dressing over quinoa salad and stir until the salad is well coated. Season with salt and pepper. Squeeze the juice of one fresh lime over the salad. Sprinkle with fresh chopped coriander and serve.
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