Crunchy Green Goddess Quinoa Salad with Avocado-Tahini Dressing

Ingredients

• 1 cup quinoa, rinsed
• 2 cups broccoli, chopped
• 1 cup snap peas, sliced
• 1 cup cucumber, diced
• 1 cup chickpeas, cooked
• 1 cup almonds, sliced

• 1 large avocado, pitted and peeled
• 1 cup tahini
• 1 cup Greek yogurt
• 1 cup lemon juice, freshly squeezed
• 1 cup olive oil
• 1 clove garlic, minced
• 1 cup fresh herbs, chopped (parsley, cilantro, mint)
• 1 tsp salt
• 1 tsp black pepper, freshly ground

1. 01
   Cook the quinoa: In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.
2. 02
   Prepare the vegetables: While the quinoa is cooking, steam the broccoli for 3-4 minutes until bright green and tender-crisp. Remove and let cool.
3. 03
   Assemble the salad: In a large bowl, combine cooked quinoa, steamed broccoli, snap peas, cucumber, chickpeas, and sliced almonds. Toss gently to mix.
4. 04
   Make the dressing: In a blender or food processor, combine avocado, tahini, Greek yogurt, lemon juice, olive oil, garlic, herbs, salt, and pepper. Blend until smooth and creamy.
5. 05
   Dress the salad: Pour the avocado-tahini dressing over the salad and toss until everything is well coated. Taste and adjust seasoning if necessary.
6. 06
   Serve: Divide the salad among four bowls, garnish with additional fresh herbs if desired, and serve immediately.