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
Avocado & Garbanzo Bean Quinoa Salad Recipe photo by Taste of Home
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups cherry tomatoes, halved
1 cup crumbled feta cheese
1/2 medium ripe avocado, peeled and cubed
4 green onions, chopped (about 1/2 cup)
DRESSING:
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1/4 cup olive oil
Directions
Cook quinoa according to package directions; transfer to a large bowl and cool slightly.
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.
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