Ingredients
Scale
- 1/2 cup dry quinoa
- 3/4 cup water
- 2–3 cups chopped tomatoes
- 15 oz can chickpeas (drained and rinsed)
- 1/4 cup chopped green onion
- 1/4 cup fresh lime juice (from 2 limes)
- 2 TBSP avocado oil
- 1 clove garlic (smashed and minced)
- 1 TBSP fresh chopped parsley
- 1/2 tsp ground cumin
- 1/4 tsp sea salt
- 1/8 tsp pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Rinse quinoa in a mesh strainer to remove bitterness. (Optional: lightly toast in a small pot for nuttiness.)
- In the same pot, add water and bring to a boil. Reduce heat and simmer covered for 12-13 minutes until fluffy.
- While quinoa cooks, chop tomatoes and green onions.
- Mix dressing ingredients: avocado oil, lime juice, minced garlic, parsley, cumin, salt, and pepper.
- Fluff cooked quinoa and let cool slightly before combining with tomatoes, chickpeas, green onion, and parsley.
- Toss with dressing and serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg