We had a box of quinoa in the pantry so when I saw this recipe pop up on Skinnytaste and my mom also mentioned it to me, I figured we had to try it out. Plus who doesn't love avocado?! Since we were having it for dinner I made a few changes since the original suggested it for lunch serving. It's really light and refreshing and would actually be a perfect side to take to a cookout.
Quinoa Chickpea and Avocado Salad
adapted from Skinnytaste, 4 servings
- 1 cup of dry quinoa, cooked according to package
- 15oz can of chickpeas
- 4 roma tomatoes, diced (or generous cup of grape tomatoes)
- 2 Tbsp red onion, minced
- 2 Tbsp cilantro, minced
- garlic powder to taste
- salt & fresh ground pepper
- cayenne pepper to taste (optional)
- 1 1/2 limes
- 1 generous cup of diced cucumber
- 1 avocado, diced
Combine the first 7 ingredients into a bowl (first 8 if you choose to use cayenne). Squeeze the juice of 1 1/2 limes into the bowl and mix again. Adjust seasonings as needed. Chill for 30 minutes or this can be made ahead of time and kept in fridge. When ready to serve mix in cucumber and avocado.
Since we wanted 4 dinner servings out of this I increased a few of the ingredients and also grilled a 12oz bag of shrimp on the stove top sprayed lightly with olive oil and seasoned with pepper and garlic powder to go along with the salad. Eric doesn't like grape tomatoes so that's why I substituted roma and they worked just fine.... I think any tomatoes would do.
|before adding cucumber and avocado|
This was pretty quick to put together and I love that it can be made ahead of time. The creamy avocado really made the dish. We really liked it and the fact that it was healthy but make sure to season it well or it will taste bland....without seasoning I don't think we would have really liked it.
Hope you enjoy!