Herby Quinoa Salad with Avocado and Chickpeas
This quinoa salad with avocado and chickpeas packs an herbaceous punch with cilantro, basil, and mint! It's fresh, healthy, and clean.
Equipment
- Immersion blender or mini food processor
Ingredients
- 1 cup dry quinoa
- 2 cups vegetable stock or water
- ¼ teaspoon kosher salt
- 2 tablespoons loosely packed mint
- ¼ cup loosely packed basil
- 2 tablespoons loosely packed cilantro
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh squeezed lime juice
- 2 teaspoons maple syrup
- pinch kosher salt
- 1 can chickpeas, drained
- 1 cup halved cherry tomatoes plus more for topping
- 1 avocado, sliced
Instructions
- First start your quinoa, place 1 cup quinoa, 2 cups of vegetable stock and ¼ teaspoon of kosher salt to a saucepan and bring to a boil.
- Once boiling, turn the heat down to medium low and let simmer until all the liquid is absorbed, about 20 minutes. Stir occasionally to make sure all pieces are absorbing liquid. Do not cover.
- While quinoa is cooking, place mint, basil, cilantro, olive oil, lime juice, honey and a pinch of salt in a tall measuring up. Blend with your immersion blender until herbs are finely pulsed and mixture is emulsified. You can also use a mini food processor.
- Once all the quinoa absorbs all the liquid, remove the pan from the heat and cover with a lid for 5 minutes. Fluff the quinoa with a fork.
- Add the quinoa to a medium sized bowl. Add 1 cup of chickpeas and herb vinaigrette and stir. Refrigerate until cooled then stir in your cherry tomatoes.
- Top with sliced avocado, cherry tomato halves, and chickpeas. Serve immediately.
Nutrition
Calories: 383kcalCarbohydrates: 38gProtein: 8gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gSodium: 627mgPotassium: 601mgFiber: 7gSugar: 5gVitamin A: 714IUVitamin C: 17mgCalcium: 44mgIron: 3mg
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