A simple gluten free tabbouleh salad packed with fresh parsley, mint, creamy avocado, and crunchy chickpeas for extra protein. Ready in less than 30 minutes, and it makes a great meal-prep option for weekdays!
Rinse 1 cup of quinoa & add to a saucepan. Add 2 cups of water and ½ teaspoon of salt. Bring to a boil. Reduce heat to low, cover, and simmer for around 20 minutes, or until all of the liquid is absorbed. Transfer to a medium-sized bowl to cool slightly.
Make ahead: You can either cook the quinoa up to 24 hours ahead of time and store it in the refrigerator until you're ready to assemble the salad, or prepare the entire salad up to 24 hours ahead of time and store it (covered) in the refrigerator.