A last ditch scraping together of the last remaining vegetables in the house… rescued by an awesome recipe from Susan of the Fatfree Vegan Kitchen! I’ve adapted it a bit, as usual, since I didn’t have a whole lot at hand — I bet the original would be even more amazing, but together with roasted chicken for the meat-lovers, this was a straightforward, delicious, and filling one-pot meal! Could definitely be more generous with the dressing though, I’d at least double if not triple the amounts. And a tad bit of oil and/or some feta wouldn’t hurt either (though the lime juice and corn would likely render it unnecessary).
UPDATE (9/4/10): I made this again, with corn and a bit more vinegar and oil, but without the red pepper or chili powder. The result was also good, but could still reach greater heights I think.
Avocado quinoa salad
3 tbsp. vinegar
1 clove garlic, chopped
Salt and pepper
Generous sprinkle or two of chili powder
Can of chickpeas, 3 tablespoons of liquid reserved
1 1/2 cups quinoa (dry), cooked and cooled
Cherry tomatoes, halved
Red pepper, chopped
1 avocado, diced (except 5-6 slices saved for garnish)
1-2 stalk fresh oregano
Whisk together the oil, garlic, vinegar, bean juice, chili powder, and salt and pepper to taste, and let garbanzos marinade in it. Meanwhile, mix together quinoa, tomatoes, red pepper, avocado, and oregano, then toss in the garbanzo beans and marinade. Garnish with avocado slices and enjoy!