1 bunch of parsley, stems removed and leaves chopped (to yield about ½ cup tightly packed leaves)
1 red bell pepper, chopped into bite-sized pieces
1 bunch green onions, chopped
1 Meyer lemon, juiced
1 large avocado, sliced open, peeled, and cut into bite-sized pieces
Sea salt and pepper, to taste
Cook the quinoa according to the package instructions.
Combine the cooked quinoa, chickpeas, chopped parsley, chopped bell pepper, chopped green onions, lemon juice, and avocado in a large mixing bowl. Add salt and pepper and stir to make sure everything is combined.
Serve slightly warm or at room temperature.
Store any leftovers in the fridge for up to 5-6 days.