Description
A vibrant and protein-packed vegan bowl featuring fluffy quinoa, creamy avocado, and hearty chickpeas tossed in a zesty lemon-tahini dressing.
Ingredients
1 cup dry quinoa
2 cups vegetable broth
1 can (15 oz) chickpeas, drained and rinsed
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1 English cucumber, diced
1/4 cup red onion, minced
1/2 cup fresh parsley, chopped
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1/2 tsp sea salt
1/4 tsp black pepper
Instructions
Step 1: Rinse the quinoa thoroughly in a fine-mesh sieve to remove any bitterness.
Step 2: In a medium pot, bring the quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
Step 3: While quinoa cooks, prepare the dressing by whisking together olive oil, lemon juice, salt, and pepper in a small bowl.
Step 4: Fluff the cooked quinoa with a fork and let it cool for 5 minutes in a large mixing bowl.
Step 5: Add the chickpeas, tomatoes, cucumber, red onion, and parsley to the quinoa and toss well with the dressing.
Step 6: Gently fold in the diced avocado just before serving to keep it fresh and intact.
Notes
To keep the avocado from browning in leftovers, squeeze extra lemon juice directly onto the diced avocado pieces.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering/Assembling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
