Tomato and Quinoa Salad with Avocado
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1.75 cup Bush's Garbanzos (chickpeas) 20 leaves Basil 1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry 1 tbsp Olive Oil 4 tbsp Balsamic Vinegar 2 clove Garlic 1 small Onions, raw 1 medium Cucumber (peeled) 1 fruit without skin and seeds Avocados, California (Haas) 1 tsp Better than Bouillon Vegetable Base 4 plum tomato Red Ripe Tomatoes 1 tsp Oregano, ground 0.5 tsp Sage, ground
Chop up onion and use a garlic press for the garlic.
Put into saucepan with 2 cups of water and bring to a boil.
Add quinoa and better than boullion and simmer until soft.
Dice the cucumber, tomato, and fresh basil and put into a bowl with oil, beans, vinegar, and herbs.
Add cooked quinoa and top with avocado.
Serving Size: Makes 5 servings (about 1.5 cups)
Number of Servings: 5
Recipe submitted by SparkPeople user MOUNTAINGIRL121.
Put into saucepan with 2 cups of water and bring to a boil.
Add quinoa and better than boullion and simmer until soft.
Dice the cucumber, tomato, and fresh basil and put into a bowl with oil, beans, vinegar, and herbs.
Add cooked quinoa and top with avocado.
Serving Size: Makes 5 servings (about 1.5 cups)
Number of Servings: 5
Recipe submitted by SparkPeople user MOUNTAINGIRL121.
Nutritional Info Amount Per Serving
- Calories: 325.2
- Total Fat: 12.0 g
- Cholesterol: 0.0 mg
- Sodium: 484.5 mg
- Total Carbs: 48.7 g
- Dietary Fiber: 9.6 g
- Protein: 10.9 g
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