Avocado Quinoa Salad
This delicious Avocado Quinoa Salad is loaded with fluffy quinoa, crisp veggies, chickpeas, salty green olives, and a zesty lemon vinaigrette. It makes a great vegan lunch on its own, or a side paired with chicken, salmon, or steak for dinner. Ready in under 30 minutes!
Servings: 4 servings
Equipment
- Sharp Chef's knife
- cutting board
- Salad Bowl
Ingredients
- 1 cup uncooked quinoa
- 1 3/4 cup water
- 15 ounces can chickpeas one can, drained and rinsed
- 1/2 cup pitted and sliced green olives
- 1 English cucumber finely diced
- 1 Hass avocado diced
- 1 yellow bell pepper diced
- 1 cup cherry tomatoes halved
- 1 red onion finely diced
- 1 large lemon zest, and juice of
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra-virgin olive oil
- Kosher salt and pepper to taste
Instructions
- Rinse the quinoa under cold water, then add the water and a teaspoon of salt. Bring to a boil, reduce the heat, and simmer for 12-15 minutes. Allow the cooked quinoa to completely cool.
- Meanwhile, prepare the veggies and add them to a large mixing bowl.
- Add in the quinoa, chickpeas, olives, lemon zest, lemon juice, vinegar, and oil.
- Season to your taste and stir to combine.
Notes
- This easy quinoa salad will keep well for about 3-4 days in an airtight container in the refrigerator.
- Add in some crumbled feta cheese if you aren't looking for a vegan salad.
Nutrition
Serving: 1serving | Calories: 324kcal | Carbohydrates: 40g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 863mg | Potassium: 767mg | Fiber: 8g | Sugar: 3g | Vitamin A: 467IU | Vitamin C: 74mg | Calcium: 60mg | Iron: 3mg