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Ingredients:
⅔ cup of water
⅓ cup of quinoa
¼ tsp of coarse salt (e.g., kosher salt)
1 crushed & peeled clove of garlic
2 tsp of grated lemon zest
3 tbsp of lemon juice
3 tbs of Farmhouse Meyer Lemon Olive Oil
¼ tsp of ground pepper
1 cup of canned chickpeas, rinsed (no-salt-added)
½ cup of shredded carrot
½ diced avocado
1 package (5 oz) of mixed greens, such as spring mix or baby kale-spinach blend (prewashed 8 cups packed)
Directions:
In a small saucepan, bring water to a boil. Stir in quinoa, then reduce heat to low. Cover and simmer until all the liquid is absorbed, about 15 minutes. Use a fork to fluff and separate the grains, then let it cool for 5 minutes. If possible refrigerate it for up to 2 days.
Meanwhile, sprinkle salt over garlic on a cutting board. Mash the garlic with the side of a spoon until it forms a paste. Transfer the garlic paste to a medium bowl and whisk in lemon zest, lemon juice, Farmhouse Meyer Lemon Olive Oil, and pepper. Set aside 3 tablespoons of the dressing in a small bowl.
Add chickpeas, carrot, and avocado to the bowl with the remaining dressing. Gently toss to combine and let it stand for 5 minutes to allow the flavors to blend. Then, add the quinoa and gently toss to coat.
Place the mixed greens in a large bowl and toss them with the reserved 3 tablespoons of dressing. Divide the greens between two plates and top them with the quinoa mixture.
