Why Make This Recipe
This delicious quinoa salad with avocado and chickpeas is not just tasty; it’s also packed with nutrients. Quinoa is a great source of protein, while chickpeas add fiber. Fresh veggies like bell pepper and red onion provide crunch and flavor. Plus, the creamy avocado gives this salad a rich texture that makes every bite satisfying. It’s a perfect choice for a light lunch or dinner and keeps well if you want to prepare it in advance!
How to Make Delicious Quinoa Salad with Avocado and Chickpeas
Ingredients:
- 1 cup quinoa
- 1 can chickpeas (15 oz)
- 1 ripe avocado
- 1 bell pepper (any color)
- 1/2 red onion
- 1/4 cup fresh cilantro
- Juice of 1 lime
- 2 tbsp olive oil
- Salt and pepper to taste
Directions:
- Rinse the quinoa under cold water in a fine-mesh sieve to remove any bitterness.
- In a medium pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
- While the quinoa cooks, dice the bell pepper and red onion, and chop the cilantro.
- Mash the avocado in a separate bowl, then mix in lime juice, salt, and pepper to taste.
- In a large mixing bowl, add the cooked quinoa, chickpeas, diced bell pepper, chopped onion, cilantro, and avocado mixture. Stir gently until everything is well incorporated.
- Transfer the salad to a serving platter and enjoy this vibrant dish as a refreshing lunch or dinner option!
How to Serve Delicious Quinoa Salad with Avocado and Chickpeas
You can serve this salad cool or at room temperature. It makes a great lunch on its own or as a side dish with grilled meats or fish. Consider adding extra lime wedges on the side for a little burst of flavor when serving.
How to Store Delicious Quinoa Salad with Avocado and Chickpeas
Store any leftover salad in an airtight container in the fridge. It should last for about 3 to 4 days. If you prepare it ahead of time, add the avocado just before serving to keep it fresh and green.
Tips to Make Delicious Quinoa Salad with Avocado and Chickpeas
- Rinse the quinoa thoroughly to improve the taste and texture.
- Let the quinoa cool completely to prevent the avocado from browning too quickly.
- Use ripe avocados for the best flavor and creaminess.
- Feel free to add other ingredients like corn, tomatoes, or different herbs for a twist!
Variation
You can make this salad vegan by ensuring that all ingredients are plant-based. You may also try adding feta cheese for a salty touch or topping it with walnuts for extra crunch.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the salad a day in advance. Just add the avocado right before serving for the best flavor.
2. What if I don’t have quinoa?
If you can’t find quinoa, you can substitute it with rice or couscous. Adjust cooking times accordingly.
3. Can I freeze this salad?
It’s not recommended to freeze this salad, as the texture of the avocado and other fresh ingredients will not hold up well after thawing. It’s best enjoyed fresh.
Quinoa Salad with Avocado and Chickpeas
Ingredients
Main ingredients
- 1 cup quinoa Rinse before cooking
- 1 can chickpeas (15 oz)
- 1 ripe avocado Use a ripe avocado for best flavor
- 1 bell pepper (any color) Diced
- 1/2 red onion Diced
- 1/4 cup fresh cilantro Chopped
- 1 lime Juice of 1 lime
- 2 tbsp olive oil
- to taste Salt and pepper
Instructions
Preparation
- Rinse the quinoa under cold water in a fine-mesh sieve to remove any bitterness.
- In a medium pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
- While the quinoa cooks, dice the bell pepper and red onion, and chop the cilantro.
- Mash the avocado in a separate bowl, then mix in lime juice, salt, and pepper to taste.
Mixing
- In a large mixing bowl, add the cooked quinoa, chickpeas, diced bell pepper, chopped onion, cilantro, and avocado mixture. Stir gently until everything is well incorporated.
Serving
- Transfer the salad to a serving platter and enjoy this vibrant dish as a refreshing lunch or dinner option!