Charred Chickpea and Corn Salad

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Canola oil

  2 tbsp or 28g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ¾ cup or 123g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  8 oz or 227g

• Red bell pepper

  Sweet, raw

  ⅜ cup, chopped or 60g

• Onions

  Young green, tops only

  2 stalk or 24g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Parsley

  Raw

  ½ cup or 30g

• Canola oil

  ¼ cup or 55g

• Lime juice

  Raw

  2 tbsp or 30g

• Balsamic vinegar

  2 tbsp or 32g

• Honey

  2 tsp or 14g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

Directions

1. Prepare quinoa as per package directions.
2. Heat 2 tbsp oil in a heavy skillet set over medium-high heat. Add the corn and well-drained chickpeas and cook for about 5 minutes, stirring often, until they turn golden and start to brown.
3. Transfer to a bowl and add quinoa, pepper, onion, avocado and parsley.
4. In a small bowl or jar, combine 1/4 cup canola oil, lime juice, vinegar, hone, and cumin and shake or whisk to blend. Drizzle over the salad and toss gently to coat. Serve warm or refrigerate and serve cold.

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