Umami
Umami

Quinoa, Avocado & Chickpea Salad over Mixed Greens

2 servings

servings

25 minutes

total time

Ingredients

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)

Directions

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.

Nutrition

Serving Size

-

Calories

501 kcal

Total Fat

32 g

Saturated Fat

4 g

Unsaturated Fat

0 g

Trans Fat

-

Cholesterol

-

Sodium

349 mg

Total Carbohydrate

47 g

Dietary Fiber

13 g

Total Sugars

7 g

Protein

12 g

2 servings

servings

25 minutes

total time
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