CHICKPEA QUINOA SALAD

INGREDIENTS

•  1 cup quinoa, rinsed
•  5 oz. baby spinach, chopped
•  1 small red onion, peeled and thinly sliced
•  1 small pomegranate, seeds removed
•  2 Persian cucumbers, quartered lengthwise, then sliced
•  1-2 (15 oz.) cans chickpeas, drained
•  1 small bunch Italian parsley, chopped
•  1 recipe Apple Cider Vinaigrette
•  1 avocado

INSTRUCTIONS

1. Cook quinoa according to package directions (or see Instant Pot directions in post). Transfer to a bowl and let cool at room temperature or in the refrigerator.
2. Place the chopped spinach in a salad bowl. Top with the quinoa, onion, pomegranate arils, cucumber slices, chickpeas, and parsley. Toss to combine.
3. Add desired amount of vinaigrette and toss again.