Ingredients.

  • 3 cup uncooked quinoa
  • 1 tsp avocado oil
  • 1/4 tsp each kosher salt
  • 1/4 pepper,
  • 1/4 garlic powder,
  • 1/4 paprika for cooking
  • 1 avocado, diced
  • 1 pint cherry tomatoes, halved
  • Chickpeas
  • 1/8 to 1/4 small red onion, thinly sliced
  • Juice of 1/2 lemon
  • 4 cups small broccoli florets
  • 1 tbsp avocado oil
  • 1/4 tsp kosher salt for roasting broccoli
  • 1 15 oz. can chickpeas, rinsed
  • 1/2 tsp each kosher salt, pepper, garlic powder
  • 2 tbsp each finely chopped fresh dill and parsley
  • 2 tbsp vegan mayo
  • Creamy Herb Vinaigrette, whisk together thoroughly
  • 1.5 tbsp olive oil
  • 1.5 tbsp stone ground mustard
  • 2 tbsp agave nectar
  • 3 tbsp apple cider vinegar
  • lemon juice, 1 cup

Method.

Preheat oven to 375 degree and cook quinoa according to package directions. once it’s complete, let it cool in a mixing bowl or on serving platter, then mix juice of 1 lemon into it. Meanwhile, cut brocc florets into similar small size and arrange on baking tray lined with parchment paper. Sprinkle its oil and salt, and toss. Bake 10 to 16 min, stirring halfway until bright green and lightly browning in spots. Remove tray from oven and let cool somewhat.

Add chickpeas, their oil and seasonings to a pan and cook on medium heat for 2 to 3 min until heated. Combine half of the dressing, cooked quinoa, roasted brocc, sliced onion, chickpeas, halved tomatoes, reserving some to add on top at the end. Top with diced avocado. Serve with extra dressing as desired.