Quinoa, Avocado & Chickpea Salad over Mixed Greens

• portionen: 2 servings
• gesamtzeit: 25 minutes

Zutaten

⅔ cup water

⅓ cup quinoa

¼ teaspoon kosher salt or other coarse salt

1 clove garlic, crushed and peeled

2 teaspoons grated lemon zest

3 tablespoons lemon juice

3 tablespoons olive oil

¼ teaspoon ground pepper

1 cup rinsed no-salt-added canned chickpeas

1 medium carrot, shredded (1/2 cup)

½ avocado, diced

1 (5 ounce) package prewashed mixed greens, such as spring mix or baby kale-spinach blend (8 cups packed)

Anweisungen

Bring water to a boil in a small saucepan. Stir in quinoa. Reduce heat to low, cover, and simmer until all the liquid is absorbed, about 15 minutes. Use a fork to fluff and separate the grains; let cool for 5 minutes.

Meanwhile, sprinkle salt over garlic on a cutting board. Mash the garlic with the side of a spoon until a paste forms. Scrape into a medium bowl. Whisk in lemon zest, lemon juice, oil, and pepper. Transfer 3 Tbsp. of the dressing to a small bowl and set aside.

Add chickpeas, carrot, and avocado to the bowl with the remaining dressing; gently toss to combine. Let stand for 5 minutes to allow flavors to blend. Add the quinoa and gently toss to coat.

Place greens in a large bowl and toss with the reserved 3 Tbsp. dressing. Divide the greens between 2 plates and top with the quinoa mixture.

Nährwertangaben

• Kalorien: 501 kcal
• Gesamtfett: 32 g
• Gesättigtes Fett: 4 g
• Ungesättigtes Fett: 0 g
• Natrium: 349 mg
• Gesamtkohlenhydrate: 47 g
• Ballaststoffe: 13 g
• Zucker insgesamt: 7 g
• Eiweiß: 12 g