This is a perfect “meal planning” dish that you can make on a sunday afternoon and pack for lunch for the week. The combination of the quinoa and chickpeas packs a big protein punch plus it has tons of fibre to keep you full for hours. And as you always should, this salad has a variety of veggies. Salad perfection!

WHAT YOU NEED

• 2 cups cooked quinoa (aprrox 1 cup uncooked)
• 1`can chickpeas rinsed and drained.
• 2 carrots shredded
• 3 cups of arugula
• 1 red pepper chopped
• 2 green onions diced up
• 1 avocado (add just before serving)

DRESSING

• 1 tbsp Sesame Oil
• 1 tbsp freshly squeezed lime
• 1 tbsp Seasoned Rice Vinegar
• 2 tsp Soy Sauce
• Honey to taste ( I use about 1tsp)

WHAT TO DO

Make the quinoa according to the directions. I always cooked my quinoa in organic vegetable broth for flavour. Simply add all the ingredients together, whisk up the dressing and mix it all up. Avocado goes on last minute and season with salt and pepper.

I store mine in individual mason jars for a easy to grab lunch.

Enjoy!

xoxo

Rebecca