Ingredients

Instructions

Rinse the quinoa. Bring chicken or vegetable broth to a boil with the salt, pepper, and garlic powder. Add quinoa, and cook, covered, for 15 minutes, or until all liquid is absorbed.

Instructions

Instructions

While the quinoa is cooking, olive oil in a medium skillet. Add the chickpeas, and cook, stirring occasionally, until they are warmed through, and lightly browned.

Instructions

Once the quinoa is cooked, allow to cool for about 15 minutes.

Instructions

Once cooled, toss with the cucumber, radishes, avocado, hemp hearts, parsley, remaining 2 tablespoons olive oil and lemon juice.

Instructions

Serve immediately, or store in the refrigerator for up to 1 week.

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