Bombay Salad (GF, Vegan)

aka Quinoa, Chickpea, Watercress, Mango & Avocado Salad w/Curry Lime Vinaigrette. Now you see why I called it Bombay Salad. haha.
 Makes 4-6 servings

1/2 c quinoa
1 c water
1 c watercress, chopped
1 c spinach, chopped
1 can (no salt added) garbanzo beans/chickpeas, rinsed
1 mango, diced
1 red bell pepper, diced
1 avocado, cubed
2 green onions, thinly sliced
2 tbs pepitas
2 tsp crushed red pepper flakes


Lime Curry Vinaigrette

2 1/2 tbs fresh lime juice
1 1/2 tsp curry powder
1/4 tsp ginger powder
2 tsp honey/agave/maple syrup or other preferred sweetener
4 tbs extra virgin olive oil
Salt and pepper to taste


Bring the water to a boil, add quinoa, turn to low & add a lid. Cook for about 15 min, until all the water is gone (like rice). Allow to cool for 5 min with the lid on, then fluff.

Chop up all the salad ingredients and mix in a bowl.

For the dressing, I've found it's easiest if you put it in a little container that has a lid, put all the ingredients in and SHAKE. Then pour it over the salad & mix it all around.