Quinoa chickpea salad with avocado
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup rinsed quinoa2 cups vegetable broth2 15 oz. cans chick peas (about 3 cups)1/2 cup onion2 cloves garlic2 cups baby spinach1 cup fresh cilantro1 jalapeņo pepper, seeds removed2 cups grape or cherry tomatoes, halvedzest of one lemonjuice from 3 lemons2 tsp dijon or spicy brown mustard2 tsp olive oil1 Tbsp honey1 tsp cuminsalt and pepper to tastetwo avocados, chopped as needed to top salad
Rinse the quinoa, drain it, then soak it in the 2 cups vegetable broth for 10-15 minutes. Bring the quinoa/broth to a boil, reduce heat and simmer till broth is absorbed - about 20-25 minutes. Let quinoa cool completely.
Meanwhile, in a food processor, chop chick peas, onion, and garlic. Remove to a mixing bowl. Then process spinach and cilantro till chopped and remove to mixing bowl. Then process jalapeņo till finely chopped and add it to the rest of the mix in the bowl.
In a small bowl, whisk together the lemon zest, juice, mustard, oil, honey, and spices. Toss the tomatoes in to the large mixing bowl, add the quinoa, then add the dressing and toss together to incorporate. Cut the avocado up as you need it to top each serving of salad - to avoid brown mushy avocado pieces in your salad the next day.
Serving Size: Makes 12 3/4 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user LILPEANUTGW.
Meanwhile, in a food processor, chop chick peas, onion, and garlic. Remove to a mixing bowl. Then process spinach and cilantro till chopped and remove to mixing bowl. Then process jalapeņo till finely chopped and add it to the rest of the mix in the bowl.
In a small bowl, whisk together the lemon zest, juice, mustard, oil, honey, and spices. Toss the tomatoes in to the large mixing bowl, add the quinoa, then add the dressing and toss together to incorporate. Cut the avocado up as you need it to top each serving of salad - to avoid brown mushy avocado pieces in your salad the next day.
Serving Size: Makes 12 3/4 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user LILPEANUTGW.
Nutritional Info Amount Per Serving
- Calories: 205.1
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 560.2 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 6.0 g
- Protein: 5.9 g
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