Lemon Quinoa with Kale, Cumin Chickpeas, Avocado and Tomatoes

Quinoa is honestly one of my favourite foods. It’s so versatile, easy to cook and I’m yet to meet someone who doesn’t like it.

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I made this salad for my sister and I a few weeks ago. We were at my parents’ house, they were away for the weekend and we were hunting through the pantry for something to whip up and then devour in front of a movie. Our search yielded an abundance of quinoa, an absolute staple food for my family these days, as well as one very ripe avocado, green and purple curly kale, cherry tomatoes, a lone tin of chickpeas and a lemon. Happily, those are the perfect ingredients for a delicious supper, which also happens to be really good for you.

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We roasted the chickpeas in cumin, which is a fantastic thing to do any time for any salad, or even for a snack. Seriously, cumin chickpeas are to die for. We diced the avocado, sliced the kale and chopped up the tomatoes, then threw them all together with the quinoa and a really lemony dressing. The perfect thing to eat on a slightly rainy spring/summer evening with a lovely sister and a wonderful dog!

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Lemon Quinoa with Kale, Cumin Chickpeas, Avocado and Tomatoes

about a cup of quinoa

1 tin of chickpeas

1 tablespoon cumin

handful of kale leaves

1 ripe avocado

handful of cherry tomatoes

For the dressing:

juice of one lemon

about 2 tablespoons of olive oil

big pinch of salt and pepper

Begin by cooking the quinoa. I put it in a saucepan with double the amount of water, bring to the boil and simmer it for about 1o minutes. Preheat the oven to 18o degrees.

While it is cooking, drain and rinse the chickpeas and dry them off. Heat a tiny splash of olive oil in a big frying pan, add the chickpeas and sprinkle over the cumin and fry until they are crispy and well coated.

Chop the kale into small pieces, dice and avocado and cut the tomatoes in half. Place the tomatoes on a tray and bake in the oven for about 10 minutes, or until the skin starts to blister slightly.

When the quinoa has finished cooking, put it on a large plate or salad bowl. When it has cooled slightly, add the chickpeas, kale, avocado and tomatoes and toss.

Then make the dressing: mix the lemon juice, olive oil and salt and pepper in a jam jar. Taste it and add more salt and pepper if it needs it!

Dress the salad, give it a final toss and serve!

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xxR

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