- 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
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.
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.
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.
Serve salad warm or cold with sliced avocado.
- 0 servings per container
- Amount per serving
- Calories0
- % Daily Value*