Quinoa Salad with Chickpeas and Avocado

Discover the vibrant flavors of our Quinoa Salad with Chickpeas and Avocado! This nutritious dish features protein-packed quinoa and fiber-rich chickpeas, complemented by creamy avocado and a medley of fresh vegetables. Tossed in a zesty dressing, it’s not only a feast for the eyes but also a satisfying, wholesome option perfect for lunch or as a side dish. Packed with nutrients and bursting with flavor, this salad is a delicious way to nourish your body and enjoy a refreshing meal!Here’s an easy-to-follow recipe for Quinoa Salad with Chickpeas and Avocado that’s both delicious and nutritious.

Ingredients

• 1 cup quinoa

• 2 cups water or vegetable broth

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 ripe avocado, diced

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• 1/2 red onion, finely chopped

• 1 bell pepper (any color), diced

• 1/4 cup fresh parsley or cilantro, chopped

For the Dressing

• 3 tablespoons olive oil

• 2 tablespoons lemon juice (freshly squeezed)

• 1 teaspoon garlic powder

• Salt and pepper to taste

Instructions

1. Cook the Quinoa:

   • Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness.

   • In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil over medium-high heat.

   • Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

2. Prepare the Vegetables:

   • While the quinoa is cooking, chop the avocado, cherry tomatoes, cucumber, red onion, and bell pepper. Place them in a large mixing bowl.

   • Add the rinsed chickpeas and chopped parsley (or cilantro) to the bowl.

3. Make the Dressing:

   • In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper until well combined.

4. Combine the Salad:

   • Once the quinoa has cooled slightly, add it to the bowl with the vegetables and chickpeas.

   • Pour the dressing over the salad and gently toss everything together until well combined.

5. Serve:

   • Taste and adjust the seasoning if needed. Serve the salad immediately, or refrigerate for about 30 minutes to let the flavors meld.

Tips

• Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days. However, it’s best enjoyed fresh.

• Add-Ins: Feel free to customize the salad with additional ingredients like feta cheese, olives, or spinach for extra flavor and nutrition.

Enjoy your delicious and refreshing Quinoa Salad with Chickpeas and Avocado!