Taste of Home
Avocado & Garbanzo Bean Quinoa Salad
TOTAL TIME: Prep: 25 min. Cook: 15 min.
YIELD: 6 servings.
This delicious quinoa avocado salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving. —Elizabeth Bennett, Seattle, Washington
Ingredients
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1 cup quinoa, rinsed
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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2 cups cherry tomatoes, halved
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1 cup crumbled feta cheese
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1/2 medium ripe avocado, peeled and cubed
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4 green onions, chopped (about 1/2 cup)
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DRESSING:
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3 tablespoons white wine vinegar
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1 teaspoon Dijon mustard
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1/4 teaspoon kosher salt
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1/4 teaspoon garlic powder
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1/4 teaspoon freshly ground pepper
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1/4 cup olive oil
Directions
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1.
Cook quinoa according to package directions; transfer to a large bowl and cool slightly.
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2.
Add beans, tomatoes, cheese, avocado and green onions to quinoa; gently stir to combine. In a small bowl, whisk the first 5 dressing ingredients. Gradually whisk in oil until blended. Drizzle over salad; gently toss to coat. Refrigerate leftovers.
Nutrition Facts
1-1/3 cups: 328 calories, 17g fat (4g saturated fat), 10mg cholesterol, 378mg sodium, 34g carbohydrate (3g sugars, 7g fiber), 11g protein. Diabetic Exchanges: 3 fat, 2 starch, 1 lean meat.
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