Dill Chickpea Lemon Quinoa Salad

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1/2 cup Cherry tomatoes
  • 1/2 cup Dill
  • 1 cup Garbanzo beans, cooked
  • 1 clove Garlic
  • 1 Lemon, Zest of
  • 1/4 Scallions
  • 1 1/2 cup Spinach

• Condiments

  • 2 tsp Dijon mustard
  • 1 Dressing
  • 1 tbsp Lemon juice

• Pasta & Grains

  • 1/2 cup Quinoa - (soak overnight ahead of time, dry

• Baking & Spices

  • 1 Black pepper, freshly-cracked
  • 1/2 tsp Cumin or turmeric
  • 1 Sea salt

• Oils & Vinegars

  • 1 1/4 tsp Coconut oil

• Drinks

  • 1 tsp Coconut nectar

• Liquids

  • 1 3/4 cup Water

Found on kimberlysnyder.com

Ingredients

• ½ cup dry quinoa – (Soak overnight ahead of time)
• 1½ cup water
• 1 ½ cup spinach
• ½ cup dill, chopped with thicker stems cut off and discarded
• 1 cup cooked garbanzo beans (preferably from a carton, not a can if you aren’t making yourself)
• ½ cup cherry tomatoes, halved
• ¼ diced scallions
• 1 avocado, diced
• Dressing
• 1 clove of garlic
• 2 tsp. Dijon mustard
• Zest of 1 lemon
• 1 Tbs. lemon juice
• 1 ¼ tsp. coconut oil
• 1 tsp. coconut nectar
• ½ tsp. cumin or turmeric
• ¼ cup water (or enough to form a dressing)
• Sea salt, to taste
• Freshly cracked black pepper, to taste

Directions

• Heat the water to a boil, then simmer and cook the quinoa until cooked through, around 14 minutes or so. Fluff with a fork and set to the side to cool.
• In a blender or food processor, add the spinach, garlic, mustard, lemon zest, lemon, coconut oil, coconut nectar, turmeric and water and blend well. Scrape sides down and blend again. Add additional water if needed. Pour over the quinoa.
• Toss in the dill, chickpeas, tomatoes, avocado and scallions.
• Season with sea salt and pepper to your taste.