Ricetta del giorno
Quinoa salad with chickpeas and avocado
Cook the quinoa in a pot of salted water for about 15 minutes, then drain it and leave to cool.
Peel the avocado and cut it into small pieces.
Wash the celery with fresh water and cut it in small pieces.
In a bowl pour the boiled chickpeas and toss it with olive oil, chopped parsley and salt.
Mix well and add the avocado and cutted celery.
Mix all the ingredients adding the quinoa.
Complete your dish by adding the lightly toasted entire hemp seeds in a small frying pan for 2 minutes.
Here is another #Strabuono proposal for a fresh dish, light and nutritious, perfect for every occasion.