Quinoa: (cook according to directions on package)
1 cup quinoa, rinsed very well 2 cups water 1 clove garlic, minced or pressed 1/2 tsp. salt (optional)
Vegetables:
1 large cucumber, peeled, and diced (or 1 green pepper, diced) 2 medium-large tomatoes, finely chopped 1 cup corn 1 jalapeño pepper, seeded and diced 1 1/2 cups cooked chickpeas (garbanzo beans) 1/2 cup scallions (green onion), thinly sliced 2/3 cup parsley — minced 1/3 cup fresh mint — minced 2 ripe avocados, peeled, pitted, and diced (reserve a few slices for garnish)
Dressing:
1/4 cup freshly squeezed lime juice (NOT lemon) 3 tablespoons vegetable broth 1/2 teaspoon salt, or to taste (optional) 1/8 teaspoon ground pepper 1 clove garlic, pressed or minced 1/4 – 1/2 teaspoon chipotle chili pepper
add 1/4 cup extra virgin olive oil
combine vegetables into a medium bowl. Add quinoa to the vegetables. In a separate, small container, mix dressing together, then stir the dressing into the quinoa/vegetable mixture. Chill for an hour in the fridge. Enjoy in 30 minutes to 1 hour.
