Quinoa Bowl w/ Cucumber, Avocado, Chickpeas & HearthHealth
Servings
1 - 2
servingsPrep time
5
minutesCooking time
20
minutesCalories
340 - 350
kcalThis tangy and healthful salad recipe has staying power thanks to the protein-rich quinoa and chickpeas.
Ingredients
2/3 cup 2/3 Water
1/3 cup 1/3 Quinoa
1/4 tsp 1/4 Kosher salt or other coarse salt
1 clove 1 Garlic, crushed and peeled
2 tsps 2 Lemon zest grated
3 tbsps 3 Lemon juice
1/4 tsp 1/4 Ground pepper
1 cup 1 Chickpeas , rinsed no-salt-added canned
1 pc 1 Carrot, medium shredded (1/2 cup)
1/2 pc 1/2 Avocado , diced
5 ounces 5 Prewashed mixed greens, such as spring mix or baby kale-spinach blend (8 cups packed)
Directions
- In a small saucepan, heat the water until it boils. Stir in the quinoa. Simmer for about 15 minutes, with the heat reduced to low and the lid on. Flake and separate the grains with a fork; let sit for five minutes to cool.
- On a cutting board, season the garlic. Using the side of a spoon, mash the garlic until a paste forms. Scrape the contents into a medium basin. Add pepper, oil, lemon juice, and zest to the mixture after whisking. 3 Tbsp. should be transferred. of the dressing to a small bowl, then set it aside.
- Then, add the remaining dressing to the bowl containing the chickpeas, carrot, and avocado. Gently mix to blend. Allow flavors to meld for 5 minutes by letting it stand. Toss the quinoa in the mixture carefully to coat.
- In a big bowl, add the greens and toss with the 3 Tbsp. that was set aside. dressing and the hearthealth smuthe boost. Place the greens on two plates, then add the quinoa mixture on top.
Smüthe Boost
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