- Cook Time30 min
- Yield5 Servings
Ingredients
- 2 tsps Olive Oil
- 2 cloves Garlic (minced)
- 1 cup Quinoa (well rinsed and drained)
- 2 cups Chickpeas (1 can, drain and rinsed) 2 cups Black Beans (rinsed and drained)
- 1 Red Bell Pepper (chopped)
- 1/2 cup Red Onion (Chopped)
- 2 tbsps Minced Fresh Cilantro
- 3 tbsps Fresh Lime Juice
- 2 tbsps Olive Oil
- 1 tsp Chili Powder
- 1/2 tsp Cumin
- Salt And Pepper (to taste)
- 1 Avocado (peeled and sliced)
Directions
1
Heat the 2 teaspoons olive oil in a medium saucepan over medium heat. Add the garlic and saute until fragrant, stirring, about 1 minute. Add the quinoa and 1 3/4 cups water and bring to a boil. Reduce the heat, cover, and simmer until the liquid has been absorbed, about 12-16 minutes. Remove from the heat.
2
While the quinoa cooks, prepare the lime vinaigrette. In a small bowl or jar, combine olive oil, lime juice, chili powder and cumin. Whisk (or shake in a jar with a lid) until well combined.
3
Transfer the cooked quinoa to a large bowl and stir in the black beans, chickpeas, bell pepper, red onions and cilantro. Add the dressing and stir gently to combine. Taste and adjust seasonings as necessary.
4
Serve salad warm or cold with sliced avocado.
- 0 servings per container
- Amount per serving
- Calories0
- % Daily Value*
