Thursday, June 27, 2013

Avocado Quinoa Salad with Chickpeas

This is another favorite quinoa dish in our house, especially during the summer months.  If you like guacamole, then you are sure to love this hearty salad.  It's like guac, on steroids, with quinoa thrown in the mix.  You'll want to scoop it with chips, or with with spoon from the serving bowl.  Be careful to not give out taster bites before you're ready to eat or you may be taking an empty bowl to the table!

This is a perfect dish for a summer night with a bowl of gazpacho on the side, or just one of many "hearty sides" that make up a dinner.  Take it to a picnic and enjoy all the mmmms as people relish the goodness.  We haven't tried it, but I think it would be fabulous in a pita for a summer picnic dinner!

Adapted from this recipe.

Avocado Quinoa Salad with Chickpeas
serves 4-6 (8 cups)

  • 3/4 cup dry quinoa _ 2 cups broth
  • 2 cups packed spinach
  • 1 bunch of cilantro
  • 1/4 cup red onion, finely diced
  • 1 can chickpeas, rinsed and drained **
  • 1 pint cherry tomatoes, halved
  • 2 avocados, diced (about 2 cups)
  • 1/4 cup lemon juice
  • zest of one lemon
  • 2 tsp dijon mustard
  • 2 tsp crushed garlic
  • 2 tsp olive oil, OR **chickpea liquid
  • 1 tsp agave or honey
  • 1/2 tsp cumin
  • salt and pepper to taste
-- Make quinoa in the broth, once done, turn out into a large bowl to let cool
-- Pulse spinach and cinatro in a food processor unti small bits.  Add to quinoa bowl.
-- Add onion and chickpeas to bowl and stir.  
-- Mix dressing ingredients together and pour over quinoa, stirring well
-- Gently stir in tomatoes and avocados until everything is combined
-- Let sit/chill at least 15 minutes before serving

No comments:

Post a Comment