A quinoa salad with avocado and chickpeas is a delightful and nutritious dish that combines the wholesome goodness of quinoa, the creaminess of avocado, and the protein punch of chickpeas.
This refreshing salad is perfect for those seeking a healthy, flavorful meal. It is an ideal option for those who are looking to adhere to a IFFYM diet.
Key Takeaways
- Appeals to: Health-conscious individuals, vegetarians, and anyone seeking a nutritious, plant-based meal.
- Estimated Duration: Preparation – 15 minutes, Cooking (if required) – 15 minutes.
- Nutrition Facts: High in protein, fiber, healthy fats, and various vitamins and minerals.
About this Recipe
This recipe offers a satisfying salad that marries the nutty flavor of quinoa with the creamy texture of avocado and the nuttiness of chickpeas. It’s a versatile dish that can serve as a main course or a side salad.
Equipment Required
- Saucepan
- Mixing bowl
- Knife and cutting board
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 ripe avocados, diced
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- ½ cup fresh cilantro or parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the Quinoa: In a saucepan, bring the rinsed quinoa and water (or vegetable broth) to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
- Assemble the Salad: In a large mixing bowl, combine the cooked quinoa, chickpeas, diced avocado, diced bell pepper, chopped red onion, and cilantro or parsley.
- Add the Dressing: Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
- Serve: Garnish with extra herbs if desired and serve immediately or refrigerate until ready to eat.
Side Dishes
- Serve with a side of mixed greens or arugula for added freshness.
- Grilled vegetables or roasted sweet potatoes complement this salad well.
Storage Options
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note: Avocado tends to brown over time.
Ingredient Substitutes
- Swap chickpeas for black beans or kidney beans.
- Substitute lemon juice with lime juice for a tangy twist.
- Use fresh basil or mint instead of cilantro or parsley.
Alternatives to this Meal
- Lentil salad with mixed vegetables and feta cheese.
- Quinoa and black bean burrito bowls with assorted toppings.
If following a IIFYM diet, you may be interested in trying the following recipes: Grilled Chicken Breast with Sweet Potato and Broccoli or Salmon with Brown Rice and Asparagus.
Conclusion
A quinoa salad with avocado and chickpeas offers a delightful blend of flavors and textures, providing a nutritious and fulfilling meal option. Enjoy the versatility of this salad as a satisfying lunch or dinner that’s both delicious and nourishing!
