By Zayan Ali Ek
Rinse 1 cup of quinoa under cold water using a fine mesh sieve until the water runs clear.
In a medium pot, combine the rinsed quinoa with 2 cups of water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
While the quinoa is cooking, drain and rinse the chickpeas to remove excess salt. Set aside.
In a large mixing bowl, combine the diced avocado, halved cherry tomatoes, and diced red onion. Add the drained chickpeas.
Fluff the cooked quinoa with a fork and let it cool slightly. Add it to the mixing bowl with the other ingredients.
In a small bowl, whisk together 2 tbsp of olive oil and the juice of 1 lemon. Add salt and pepper to taste.
Pour the dressing over the quinoa mixture. Gently toss everything together until well combined.
Adjust seasoning with additional salt and pepper if needed. Serve the salad at room temperature or chill it in the refrigerator for about 30 minutes for a refreshing cool dish.
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This Salad Vegetarian Gluten-Free Healthy recipe is ready in 20 minutes and features quinoa, chickpeas, avocado and other delicious ingredients. Contains 380 calories total.
Rinse 1 cup of quinoa under cold water using a fine mesh sieve until the water runs clear.
In a medium pot, combine the rinsed quinoa with 2 cups of water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
While the quinoa is cooking, drain and rinse the chickpeas to remove excess salt. Set aside.
In a large mixing bowl, combine the diced avocado, halved cherry tomatoes, and diced red onion. Add the drained chickpeas.
Fluff the cooked quinoa with a fork and let it cool slightly. Add it to the mixing bowl with the other ingredients.
In a small bowl, whisk together 2 tbsp of olive oil and the juice of 1 lemon. Add salt and pepper to taste.
Pour the dressing over the quinoa mixture. Gently toss everything together until well combined.
Adjust seasoning with additional salt and pepper if needed. Serve the salad at room temperature or chill it in the refrigerator for about 30 minutes for a refreshing cool dish.
Calories per Serving: 380
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