Quinoa chickpeas salad with avocado and egg. The ingredients needed to make Quinoa chickpeas salad with avocado and egg: Make ready can of chickpeas in. Prepare of extra virgin olive oil. Take of onion leaves chopped thinly.
Using dried garbanzos taste better than canned, but for speed and convenience, canned is perfectly fine here. When done, fluff quinoa with a fork and let cool. While the quinoa is cooking, dice the tomatoes, drain and rinse the chickpeas, and slice the avocado. You can cook Quinoa chickpeas salad with avocado and egg using 11 ingredients and 2 steps. Here is how you cook it.
Ingredients of Quinoa chickpeas salad with avocado and egg
- Prepare can of chickpeas in.
- It’s 1 cup of quinoa.
- It’s of extra virgin olive oil.
- You need of cherry tomato.
- It’s of avocado.
- Prepare of cucumber.
- You need of parsely chopped thinly.
- Prepare of onion leaves chopped thinly.
- Prepare of lemon juice.
- It’s of salt.
- It’s of egg.
The quinoa will open up beautifully. ½ cup quinoa Drain and rinse the chickpeas. ½ can chickpeas Cut and dice up the avocado. Once boiling, turn heat down to medium low and let simmer until all liquid is absorbed. Stir occasionally to make sure all pieces are absorbing liquid. This quinoa salad recipe combines lightly chewy quinoa, hearty chickpeas, several rainbow vegetables (including cucumber, bell pepper, tomatoes, and avocado) tossed in a zingy lemon-garlic dressing.
Quinoa chickpeas salad with avocado and egg instructions
- Mix all the ingredients and prepare the lemon juice, extra virgin olive oil and salt for the dressing.
- To make a perfect runny egg, make sure you bring it to boil for only 5 minutes. Mine on the photo was just slightly runny..
The result is a cold quinoa salad packed with vitamins, minerals, antioxidants, fiber, plant-based protein, and heart-healthy fats. Protein-packed quinoa pairs with creamy avocado in this refreshing grain salad. It's the perfect make-ahead side dish to bring on a picnic or take to a potluck. Or pack it for lunch or enjoy it as a light dinner. Add the diced vegetables to a salad bowl or mixing bowl, along with chopped parsley, crumbled feta cheese and drained and rinsed canned chickpeas.