Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (red, yellow, or orange), sliced
- 1 avocado, cubed
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ cup fresh herbs (parsley or cilantro), chopped
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. In a saucepan, combine quinoa with water and bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Fluff with a fork.
- While quinoa cooks, prepare the vegetables: dice cherry tomatoes and cucumber; slice bell pepper.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper for dressing.
- In a large bowl, combine cooked quinoa with diced vegetables, chickpeas, and herbs. Drizzle dressing over the top and toss gently to combine.
Notes
- For added flavor, cook quinoa in vegetable broth instead of water.
- Feel free to customize with seasonal vegetables or proteins you have on hand.
- Serve chilled or at room temperature for a refreshing meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg