Make this healthy salad as lunch or dinner. This meal is full of protein, fiber, and healthy carbs. Quinoa is a gluten-free protein-rich seed. It is a great substitute for rice if you’re looking to add some variety to your meals. Enjoy!
- 1 cup of white or red quinoa (follow instructions on package)
- 1– 15oz can of black beans
- 1– 15 oz can of garbanzo beans or chickpeas
- 1 bell pepper stemmed, seeded, and chopped into 1/4 inch pieces (red, yellow, orange, or green) cooked or raw, I prefer cooked.
- 1/2 small onion (cooked or raw, I prefer cooked).
- 1 avocado, peeled, pitted, and cut into 1/2 inch pieces
- fresh or powder garlic, cayenne pepper (optional), or any of your favorite herbs and spices.
- 1 sliced tomato
- 2–4 handfuls of chopped kale, romaine lettuce, swiss chard. or any mixed greens
For the Dressing
- 3/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar (preferably with the mother)
- Juice from 1/2 lemon
- 1 teaspoon mustard
- 1 tablespoon of honey
- pinch of sea salt or kosher salt
- pinch of pepper
- To make the dressing, whisk all ingredients together in a bowl. Taste and adjust if needed.
- Cook quinoa per instructions.
- Pour the can of black beans and garbanzo beans/chickpeas into a strainer and rinse with water, add bell pepper, onion, and seasonings, and cook slowly in a separate pot.
- Add all ingredients including tomatoes and avocado to a bowl.
- Pour the dressing over the salad and toss gently to mix.
Be sure to buy your avocado a few days before making the salad so it’s perfectly ripe.
The quinoa can be cooked and refrigerated up to approximately 3 days before assembling the salad. The dressing can also be made ahead of time.
Use cannellini beans or Great Northern beans instead of chickpeas/garbanzo beans if desired.
If you are craving another clean protein to make this an even more robust meal, add chicken, salmon, shrimp, or tofu (fried or baked).
Keywords: Quinoa, Salad, Lunch, Dinner