Crunchy Herbed Avocado & Quinoa Chopped Salad with Lime-Cashew Dressing

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 2 cups baby spinach, chopped
• 1 cup cucumbers, diced
• 1 cup cherry tomatoes, halved
• 1 cup chickpeas, cooked and rinsed
• 1 medium avocado, diced
• 1 cup red onion, finely chopped
• 1 cup fresh cilantro, chopped

• 1 cup raw cashews, soaked for 2 hours
• 1 cup lime juice, freshly squeezed
• 1 cup water
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

1. 01
   In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy. Remove from heat and let cool.
2. 02
   While the quinoa cooks, prepare the dressing. Drain the soaked cashews and place them in a blender with lime juice, water, olive oil, minced garlic, salt, and pepper. Blend until smooth and creamy. Adjust seasoning if needed.
3. 03
   In a large mixing bowl, combine the chopped baby spinach, diced cucumbers, halved cherry tomatoes, cooked chickpeas, diced avocado, finely chopped red onion, and fresh cilantro.
4. 04
   Once the quinoa has cooled, add it to the mixing bowl with the vegetables. Toss to combine.
5. 05
   Pour the lime-cashew dressing over the salad and gently toss until all ingredients are well coated.
6. 06
   Serve immediately or refrigerate for up to 2 hours for flavors to meld. Enjoy as a main dish or a hearty side.