Best Quinoa Chickpea Avocado Salad Recipes
QUINOA CHICKPEA AND AVOCADO SALAD
Steps:
- Combine all the ingredients except for avocado and cucumber, season with salt and pepper to taste.
- Keep refrigerated until ready to serve.
- Just before serving, add cucumber and avocado.
Nutrition Facts : ServingSize 1 1/4 cups, Calories 248 kcal, Carbohydrate 41 g, Protein 9 g, Fat 7 g, SaturatedFat 1 g, Sodium 403 mg, Fiber 8 g, Sugar 1 g
CURRIED QUINOA AND CHICKPEAS
Quinoa contains more protein than other grains, and that protein is of unusually high quality for a plant food. That makes this a great filling main dish and the blend of flavors and colors will bring everyone at the table back for more. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and orange juice to a boil. Stir in chickpeas, tomatoes, red pepper, quinoa, onion, raisins and curry. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed., Remove from the heat; fluff with a fork. Sprinkle with cilantro.
Nutrition Facts : Calories 355 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 70g carbohydrate (20g sugars, Fiber 9g fiber), Protein 12g protein.
QUINOA SALAD WITH CHICKPEAS AND AVOCADO
I first tried quinoa chickpeas salad in Old Town Bakeshop and I fell in love with it instantly. The following recipe is a compilation of several recipes I found on the internet. Preparation is very simple. You can even have leftovers for another day.
Provided by Erime
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak the quinoa in enough cold water, stir and let it soak for 15 minutes. Strain and rinse it under cold water. Put the quinoa in a small pot and add 300ml (1.5 cup) of cold water. Bring to boil and cook over very low flame for 15 minutes. It should just simmer. Stir it occasionaly to prevent the content from sticking to the pot and burning. All the water will eventualy absorb/evaporate. When it's done, fluff it with a fork, put it in a large bowl and let it cool down. You can even put it in a fridge for a while.
- Cut the cherry tomatoes in quarters. Cut the green onions to thin rings, use only the green stems. Press the garlic or chop it finely.
- Strain the chickpeas and add it into the cold quinoa. Add all ingredients except for the avocado. Crumble in the feta cheese. Stir everything well to combine all the flavors together, and put the salad in a fridge for some time.
- Dice the avocado and add it to the salad right before serving so it doesn't turn brown.
Nutrition Facts : Calories 666.1, Fat 39.8, SaturatedFat 11.8, Cholesterol 46.9, Sodium 837.2, Carbohydrate 61.8, Fiber 14.8, Sugar 6.5, Protein 20.7
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