Quinoa Avocado And Chickpea Salad Recipes

RED QUINOA, AVOCADO, AND CHICKPEA SALAD

Steps:

• ABOUT THE RECIPE: Red quinoa is becoming more commonly available in supermarkets. Here, it adds gorgeous color along with a slightly nutty taste to this hearty, main-dish Red Quinoa, Avocado, and Chickpea Salad. Makes 4 to 6 servings
• INGREDIENTS: 3/4 cup red quinoa (see note), rinsed very well 1 1/2 cups filtered or spring water 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed 2 tablespoons extra-virgin olive oil 4 tablespoons freshly squeezed lemon juice 1 small red onion, diced 1 large clove garlic, minced 1 teaspoon Italian seasoning 1/4 teaspoon sea salt 1/8 teaspoon cayenne pepper Freshly ground pepper 1 cup chopped fresh parsley 1/2 cup sweet red pepper, diced 2 medium avocados
• INSTRUCTIONS: Put the quinoa and water in a medium saucepan and bring to a boil over medium heat. Decrease the heat to medium-low, cover, and simmer for 15 to 18 minutes, until all of the liquid is absorbed and the quinoa is soft. Meanwhile, place the chickpeas, 1 tablespoon olive oil, 1 tablespoon lemon juice, diced onion, garlic, Italian seasoning, salt, cayenne pepper, and pepper in a large mixing bowl. Let the bean mixture stand at room temperature for about 20 minutes.
• Put the cooked quinoa in a medium bowl. Toss with 1 tablespoon lemon juice and 1 tablespoon olive oil while it is still warm. Let the quinoa mixture cool for about 15 minutes. Add the quinoa to the chickpea mixture. Add the parsley, red pepper, and remaining lemon juice. Stir gently to combine. Cover and chill for 2 hours.
• Right before serving, cube the avocados and add them to the salad. Toss gently to combine. Serve over lettuce leaves with whole-grain bread on the side. Season with additional salt and pepper to taste.
• NOTE: White quinoa may be used in this recipe.

QUINOA, AVOCADO & CHICKPEA SALAD OVER MIXED GREENS

Steps:

• Bring water to a boil in a small saucepan. Stir in quinoa. Reduce heat to low, cover, and simmer until all the liquid is absorbed, about 15 minutes. Use a fork to fluff and separate the grains; let cool for 5 minutes.
• Meanwhile, sprinkle salt over garlic on a cutting board. Mash the garlic with the side of a spoon until a paste forms. Scrape into a medium bowl. Whisk in lemon zest, lemon juice, oil, and pepper. Transfer 3 Tbsp. of the dressing to a small bowl and set aside.
• Add chickpeas, carrot, and avocado to the bowl with the remaining dressing; gently toss to combine. Let stand for 5 minutes to allow flavors to blend. Add the quinoa and gently toss to coat.
• Place greens in a large bowl and toss with the reserved 3 Tbsp. dressing. Divide the greens between 2 plates and top with the quinoa mixture.

QUINOA SALAD WITH CHICKPEAS AND AVOCADO

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.