Quinoa Salad with Chickpeas and Avocado
A protein-packed, healthy salad made with quinoa, chickpeas, avocado, and fresh vegetables. Perfect for a nutritious meal!
Recipe Details:
Cuisine: Mediterranean
Meal Type: Salad, Lunch, Dinner
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings
Calories: 400 kcal (per serving)
Difficulty: Easy
Serving Suggestions: Pair with a light fruit smoothie or grilled chicken for extra protein.
Storage Instructions: Store leftovers in an airtight container in the fridge for up to 2 days.
Equipment Needed: Pot for cooking quinoa, mixing bowl, knife, chopping board, spoon
Ingredients:
- 1 cup quinoa
- 1 cup chickpeas (cooked or canned)
- 1 ripe avocado, diced
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/2 teaspoon cumin (optional)
- 1/2 teaspoon paprika (optional)
Instructions:
- Rinse the quinoa under cold water. In a pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, and cover. Cook for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. Let it cool for a few minutes.
- In a large mixing bowl, combine the cooked quinoa, chickpeas, diced avocado, cucumber, red onion, and fresh parsley.
- Drizzle olive oil and lemon juice over the salad and toss to combine. Season with salt, pepper, cumin, and paprika (if using).
- Serve the salad immediately or refrigerate for 30 minutes for a chilled version. Enjoy your healthy, protein-packed salad!
Tips:
- If you like a little extra crunch, add roasted pumpkin seeds or sunflower seeds on top of the salad.
- For a vegan version, ensure the chickpeas are cooked without any animal-based ingredients.
- You can also add roasted vegetables like bell peppers or zucchini for added flavor.
- For a higher protein content, add grilled chicken or tofu cubes to the salad.
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