Quinoa Salad with Avocado and Chickpeas
This refreshing and nutritious salad combines the protein-packed duo of quinoa and chickpeas with creamy avocado for a satisfying meal. The nutty flavor of quinoa pairs perfectly with the buttery texture of ripe avocado, while chickpeas add a pleasant earthiness and extra fiber. To enhance the dish, consider adding crisp vegetables like diced cucumber, cherry tomatoes, and red onion for a burst of color and crunch. A zesty lemon-olive oil dressing, sprinkled with fresh herbs such as cilantro or parsley, ties all the flavors together beautifully. This versatile salad can be served as a light lunch, a side dish, or even as a base for a heartier meal by adding grilled chicken or roasted vegetables.
Quinoa Salad with Avocado and Chickpeas
Ingredients:
1 cup quinoa, rinsed
2 cups water
1 can (15 oz) chickpeas, drained and rinsed
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1 small red onion, diced
1/2 cup cucumber, diced
1/4 cup fresh parsley, chopped
3 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Instructions:
Cook the Quinoa: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let cool.
Prepare the Salad: In a large bowl, combine the cooled quinoa, chickpeas, avocado, cherry tomatoes, red onion, cucumber, and parsley.
Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Combine: Pour the dressing over the salad and toss gently to combine all ingredients.
Serve: Enjoy immediately or chill in the fridge for 30 minutes to allow flavors to meld.
This colorful salad is a delightful mix of flavors and textures, perfect for a light meal or a refreshing side dish!
