Protein-Packed Quinoa and Chickpea Salad

🥘 Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Let it cool.
2. 2
   In a large bowl, combine the cooked quinoa, chickpeas, cucumber, red bell pepper, avocado, red onion, and parsley.
3. 3
   In a small bowl, whisk together lemon juice, olive oil, ground cumin, salt, and pepper.
4. 4
   Pour the dressing over the salad and toss gently to combine.
5. 5
   Adjust seasoning if necessary and serve chilled or at room temperature.

📊 Nutritional Information

• Calories: 450 kcal
• Protein: 15g
• Fiber: 12g
• Healthy Fats: 20g
• Carbohydrates: 55g

💡 Cooking Tips

• Rinse quinoa thoroughly to remove its natural bitter coating called saponin.
• For added flavor, toast the quinoa in a dry pan for 2-3 minutes before cooking.
• Add a sprinkle of nutritional yeast for an extra boost of vitamins.
• Prepare the salad ahead of time and refrigerate to allow flavors to meld.
• Ensure not to overcook the quinoa to maintain a fluffy texture.