- 1 cup quinoa
- 1 tbsp pesto
- 1 can of chickpeas, rinsed and drained
- 2 cups kale leaves
- ½ cup corn kernels
- 1 avocado, sliced
- ¼ red onion, chopped
- ½ English cucumber, sliced
- 2 peaches, cubed
- ¼ cup naturSource Salad Topper Original
- (optional) A few fresh basil leaves
- Salt and pepper, to taste
- 2 tbsp olive oil
- Juice of half a lemon
- Cook the quinoa as directed on the package.
- Meanwhile, in a small skillet, pour the pesto and chickpeas. Cook over medium heat until the chickpeas are lightly golden.
- Place the cooked quinoa, chickpeas, kale, corn in 2 bowls. Avocado, onion, cucumber and peaches.
- Add naturSource Salad Topper Original
- Pour in the vinaigrette just before serving and enjoy!