Avocado & Garbanzo Bean Quinoa Salad

Name: Avocado & Garbanzo Bean Quinoa Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings.
Ingredients: 1 cup quinoa, rinsed; 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

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

1 cup quinoa, rinsed
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 five dressing ingredients. Gradually whisk in oil until blended. Drizzle over salad; gently toss to coat. Refrigerate leftovers.

Editor's Note

Look for quinoa in the cereal, rice or organic food aisle.

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.

Originally published as Avocado & Garbanzo Bean Quinoa Salad in Light Recipes 2015