Rinse, soak, and cook quinoa. I always cook my quinoa in a little vegetable or chicken broth, but that’s completely optional.
Meanwhile, mash up half of the avocado, and mix with juice of 1 lime in a large bowl. (If you’ve got cilantro, I’d suggest adding it here!)
Clean and quarter your cherry tomatoes, dice your onion, and mix together. Squeeze juice of the other lime over this concoction and set aside.
After the quinoa is done cooking, fluff it with a fork, then place it aside to cool. I put mine in the freezer for about 5 minutes.
Once the quinoa is completely cooled, mix it into the mashed avocado. Add the chick peas and tomato-onion-lime “salad.” Finally, top with freshly chopped avocado.
Personally, I like my meals light in salt and heavy in lime, so I squeezed another quarter of a lime on my portion. You can adjust to your own personal preference!
