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A nutrient-packed, refreshing, and satisfying salad loaded with plant-based protein, healthy fats, and vibrant flavors!
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ½ cucumber, diced
- ¼ red onion, thinly sliced
- ½ cup canned chickpeas or black beans, drained and rinsed
- ¼ cup fresh parsley or cilantro, chopped
- ¼ cup almonds, walnuts, or pumpkin seeds (for crunch)
For the Dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice or lime juice
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ tsp maple syrup or agave (optional for balance)
Instructions:
- Cook the Quinoa: In a pot, bring quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for 12-15 minutes until fluffy. Let cool.
- Prep the Veggies: Dice the avocado, cucumber, tomatoes, and onion.
- Make the Dressing: Whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, pepper, and maple syrup.
- Assemble the Salad: In a large bowl, toss the cooled quinoa with the chopped veggies, chickpeas, and herbs.
- Dress & Serve: Drizzle the dressing over the salad, toss gently, and top with nuts or seeds. Serve immediately or chill for a refreshing meal.
Optional Add-ins:
✔️ Add arugula or spinach for extra greens.
✔️ Sprinkle hemp seeds or nutritional yeast for a protein boost.
✔️ Swap chickpeas for edamame or tofu for variety.
Would you like a creamy avocado dressing version? 😊
