RED QUINOA, AVOCADO, AND CHICKPEA SALAD
Red Quinoa, Avocado, and Chickpea Salad
Provided by Laura Theodore
Number Of Ingredients 0
Steps:
- ABOUT THE RECIPE: Red quinoa is becoming more commonly available in supermarkets. Here, it adds gorgeous color along with a slightly nutty taste to this hearty, main-dish Red Quinoa, Avocado, and Chickpea Salad. Makes 4 to 6 servings
- INGREDIENTS: 3/4 cup red quinoa (see note), rinsed very well 1 1/2 cups filtered or spring water 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed 2 tablespoons extra-virgin olive oil 4 tablespoons freshly squeezed lemon juice 1 small red onion, diced 1 large clove garlic, minced 1 teaspoon Italian seasoning 1/4 teaspoon sea salt 1/8 teaspoon cayenne pepper Freshly ground pepper 1 cup chopped fresh parsley 1/2 cup sweet red pepper, diced 2 medium avocados
- INSTRUCTIONS: Put the quinoa and water in a medium saucepan and bring to a boil over medium heat. Decrease the heat to medium-low, cover, and simmer for 15 to 18 minutes, until all of the liquid is absorbed and the quinoa is soft. Meanwhile, place the chickpeas, 1 tablespoon olive oil, 1 tablespoon lemon juice, diced onion, garlic, Italian seasoning, salt, cayenne pepper, and pepper in a large mixing bowl. Let the bean mixture stand at room temperature for about 20 minutes.
- Put the cooked quinoa in a medium bowl. Toss with 1 tablespoon lemon juice and 1 tablespoon olive oil while it is still warm. Let the quinoa mixture cool for about 15 minutes. Add the quinoa to the chickpea mixture. Add the parsley, red pepper, and remaining lemon juice. Stir gently to combine. Cover and chill for 2 hours.
- Right before serving, cube the avocados and add them to the salad. Toss gently to combine. Serve over lettuce leaves with whole-grain bread on the side. Season with additional salt and pepper to taste.
- NOTE: White quinoa may be used in this recipe.
Nutrition Facts :
QUINOA, AVOCADO & CHICKPEA SALAD OVER MIXED GREENS
Protein-rich quinoa and chickpeas add staying power to this zesty and healthy salad recipe.
Provided by Joyce Hendley, M.S.
Categories Healthy Salad Recipes
Time 25m
Number Of Ingredients 12
Steps:
- 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. Use a fork to fluff and separate the grains; let cool for 5 minutes.
- Meanwhile, sprinkle salt over garlic on a cutting board. Mash the garlic with the side of a spoon until a paste forms. 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.
- 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.
- 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.
Nutrition Facts : Calories 500.7 calories, Carbohydrate 47.3 g, Fat 31.5 g, Fiber 12.9 g, Protein 12 g, SaturatedFat 4.3 g, Sodium 348.5 mg, Sugar 6.7 g
QUINOA CHICKPEA AND AVOCADO SALAD
Steps:
- Combine all the ingredients except for avocado and cucumber, season with salt and pepper to taste.
- Keep refrigerated until ready to serve.
- Just before serving, add cucumber and avocado.
Nutrition Facts : ServingSize 1 1/4 cups, Calories 248 kcal, Carbohydrate 41 g, Protein 9 g, Fat 7 g, SaturatedFat 1 g, Sodium 403 mg, Fiber 8 g, Sugar 1 g
AVOCADO & GARBANZO BEAN QUINOA SALAD
This delicious quinoa avocado salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving. -Elizabeth Bennett, Seattle, Washington
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook quinoa according to package directions; transfer to a large bowl and cool slightly., Add beans, tomatoes, cheese, avocado and green onions to quinoa; gently stir to combine. In a small bowl, whisk the first 5 dressing ingredients. Gradually whisk in oil until blended. Drizzle over salad; gently toss to coat. Refrigerate leftovers.
Nutrition Facts : Calories 328 calories, Fat 17g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 378mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
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