Chopped salad with avocado dressing
Cooking Instructions
- 1
Cook quinoa as per directions. 1 c quinoa, 1 1/2 c broth, salt pepper. Once cooked chill in fridge.
- 2
Coat sweet potato cubes with oil and roast for app 15 minutes until tender. Cool then chill in fridge.
- 3
Drain garbanzo beans and remove skins, pat dry. Very important to dry beans. Drain corn. Toss garbanzo beans, corn, carrots in olive oil and spread on cooking tray. Season with salt pepper, cumin, garlic powder. Roast in oven at 350 degrees for 15 minutes until tender. Remove from oven, cool and chill in fridge.
- 4
Hard boil eggs. 12 minutes, then ice bath, then slice as needed.
- 5
Once the salad items are cooked and chilled then mix all salad ingredients together and set aside.
- 6
Prepare dressing. Add chopped avocado, dill, lemon juice, olive oil, sesame seeds, salt pepper into blender. Add water as needed to thin.
- 7
Add dressing as needed when serving. Top with sliced egg, feta cheese.
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