makes 4 servings
Cooking the quinoa in vegetable broth rather than water adds more flavor for a tastier salad.
- 1 teaspoon olive oil
- 1/4 white onion, diced
- 1/2 lemon, juiced
- 1 cup red quinoa, dry
- 2 cups low sodium vegetable broth (may use water)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 (15 ounce) can chickpeas, rinsed and drained (about 2 cups chickpeas)
- sea salt and pepper to taste
Heat oil in a medium saucepan over medium heat. Sauté onion for 2 minutes, stirring occasionally. Stir in lemon juice and sauté an additional 2-3 minutes, then set cooked onions aside. Add quinoa and vegetable broth to saucepan and bring to boil. Reduce to a simmer, cover and cook until all water is absorbed, about 10 to 15 minutes. Stir in cooked onions, tomatoes, avocado, and chickpeas. Season with salt and pepper and serve.
Nutrition facts per serving: 403 calories, 14 g total fat, 2 g saturated fat, 83 mg sodium, 57 g total carbohydrates, 13 g protein, 15 g fiber
BALANCE IT OUT: The whole grains, chickpeas, and avocado make this light salad a satisfying meal. This salad would also pair nice with fresh fruit or a side salad.