ABOUT THE RECIPE:
Red quinoa is now available in many well-stocked supermarkets. Here, it adds gorgeous color, along with a slightly nutty taste, to this filling, main-dish Red Quinoa, Avocado, and Chickpea Salad. If you cannot locate red quinoa, tri-color quinoa works beautifully in this protein forward, plant-based salad.
Makes 4 to 6 servings
INGREDIENTS:
3/4 cup red or tri-color quinoa, thoroughly rinsed and drained
1 1/2 cups water
1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
2 tablespoons extra-virgin olive oil, divided, plus more as needed
4 tablespoons freshly squeezed lemon juice, divided
1 small red onion, diced
1 large clove garlic, minced
1 teaspoon Italian seasoning blend
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Freshly ground black pepper, to taste
1 cup chopped fresh parsley
1/2 cup sweet red pepper, diced
2 medium avocados
INSTRUCTIONS:
Put the quinoa and water in a medium-sized saucepan and bring to a boil over medium heat. Decrease the heat to medium-low, cover, and simmer for 15 to 18 minutes, or until all of the liquid is absorbed and the quinoa is soft. Remove from heat and fluff with a fork. Cover and let stand for 5 minutes. Transfer the quinoa into a medium-sized bowl. Toss it with 1 tablespoon lemon juice and 1 tablespoon olive oil while it is still warm. Let the quinoa mixture cool for 15 to 20 minutes.
Meanwhile, put the chickpeas, 1 tablespoon olive oil, 1 tablespoon lemon juice, diced onion, garlic, Italian seasoning, salt, cayenne pepper, and black pepper in a large mixing bowl. Let the bean mixture stand at room temperature for 15 to 20 minutes, to allow the flavors to develop.
Add the quinoa mixture to the chickpea mixture. Add the parsley, diced sweet red pepper, and remaining lemon juice. Stir gently to combine. Cover and refrigerate for 1 to 4 hours, or until the salad is well-chilled.
Right before serving, pit, peel, and cube the avocados and gently fold them into the salad. Taste and add more olive oil, if needed. Season with additional salt and pepper to taste, if desired, and serve.
Ingredients
Directions
ABOUT THE RECIPE:
Red quinoa is now available in many well-stocked supermarkets. Here, it adds gorgeous color, along with a slightly nutty taste, to this filling, main-dish Red Quinoa, Avocado, and Chickpea Salad. If you cannot locate red quinoa, tri-color quinoa works beautifully in this protein forward, plant-based salad.
Makes 4 to 6 servings
INGREDIENTS:
3/4 cup red or tri-color quinoa, thoroughly rinsed and drained
1 1/2 cups water
1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
2 tablespoons extra-virgin olive oil, divided, plus more as needed
4 tablespoons freshly squeezed lemon juice, divided
1 small red onion, diced
1 large clove garlic, minced
1 teaspoon Italian seasoning blend
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Freshly ground black pepper, to taste
1 cup chopped fresh parsley
1/2 cup sweet red pepper, diced
2 medium avocados
INSTRUCTIONS:
Put the quinoa and water in a medium-sized saucepan and bring to a boil over medium heat. Decrease the heat to medium-low, cover, and simmer for 15 to 18 minutes, or until all of the liquid is absorbed and the quinoa is soft. Remove from heat and fluff with a fork. Cover and let stand for 5 minutes. Transfer the quinoa into a medium-sized bowl. Toss it with 1 tablespoon lemon juice and 1 tablespoon olive oil while it is still warm. Let the quinoa mixture cool for 15 to 20 minutes.
Meanwhile, put the chickpeas, 1 tablespoon olive oil, 1 tablespoon lemon juice, diced onion, garlic, Italian seasoning, salt, cayenne pepper, and black pepper in a large mixing bowl. Let the bean mixture stand at room temperature for 15 to 20 minutes, to allow the flavors to develop.
Add the quinoa mixture to the chickpea mixture. Add the parsley, diced sweet red pepper, and remaining lemon juice. Stir gently to combine. Cover and refrigerate for 1 to 4 hours, or until the salad is well-chilled.
Right before serving, pit, peel, and cube the avocados and gently fold them into the salad. Taste and add more olive oil, if needed. Season with additional salt and pepper to taste, if desired, and serve.
