Protein-Packed Quinoa Salad with Avocado and Chickpeas

1.Rinse the quinoa under cold water to remove any bitterness.

2.In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.

3.Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.

4.Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and let it cool.

5.In a large mixing bowl, combine the cooled quinoa, chickpeas, diced avocado, cherry tomatoes, cucumber, red onion, and parsley.

6.In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create a dressing.

7.Pour the dressing over the salad and gently toss to combine all ingredients evenly.

8.If using, sprinkle the crumbled feta cheese on top before serving.

9.Serve chilled or at room temperature.