⅔ cup water ⅓ cup quinoa ¼ teaspoon kosher salt or other coarse salt 1 clove garlic, crushed and peeled 2 teaspoons grated lemon zest 3 tablespoons lemon juice 3 tablespoons olive oil ¼ teaspoon ground pepper 1 cup rinsed no-salt-added canned chickpeas 1 medium carrot, shredded (1/2 cup) ½ avocado, diced 1 (5 ounce) package prewashed mixed greens, such as spring mix or baby kale-spinach blend (8 cups packed)
STEP-1
Bring water to a boil in a small saucepan. Stir in quinoa. Reduce heat to low, cover, and simmer until all the liquid is absorbed, about 15 minutes.
STEP-2
Use a fork to fluff and separate the grains; let cool for 5 minutes.
STEP-3
Meanwhile, sprinkle salt over garlic on a cutting board. Mash the garlic with the side of a spoon until a paste forms.
STEP-4
Scrape into a medium bowl. Whisk in lemon zest, lemon juice, oil, and pepper. Transfer 3 Tbsp. of the dressing to a small bowl and set aside.
STEP-5
Add chickpeas, carrot, and avocado to the bowl with the remaining dressing; gently toss to combine. Let stand for 5 minutes to allow flavors to blend. Add the quinoa and gently toss to coat.
STEP-6
Place greens in a large bowl and toss with the reserved 3 Tbsp. dressing. Divide the greens between 2 plates and top with the quinoa mixture.