First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is totally optional but adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
While the quinoa cooks, use this time to prep remaining ingredients.
For the dressing, add all the ingredients to a lidded mason jar and shake well.
Finely chop red onion and peppers. Dice tomatoes. Chop a little exta fresh cilantro to add to your salad as well, to taste. Save chopping avocado for just before serving.
Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. For a chilled salad, chill your quinoa in the freezer for 10-15 minutes before tossing with veggies. For a room temperature or slightly warm salad, you can toss it all together right then and there.
Add chickpeas, peppers, tomato, onion and fresh cilantro to the quinoa in a large bowl. Whisk/shake dressing once more then pour over salad. Mix well.
Garnish with extra cilantro and any additoinal salt and pepper desired. Dig in right away or chill before serving. I love it both ways! Before serving, chop your avocado and gently fold into the salad. Enjoy!
Notes
Feel free to add any extra chickpeas or veggies your heart desires! Other optional extras include fresh chopped scallions, sweet corn, chopped spinach, kale, olives, broccoli, cauliflower, shredded carrots, edamame and/or feta. If you add a bunch of extras, simply make a little more dressing and have at it! This salad is crazy flavorful and versatile.As written, recipe yields 8 side-dish sized servings or 4-6 larger portions.Nutrition Facts below are estimated for both salad and dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!