Protein-rich quinoa and chickpeas add staying power to this zesty and healthy salad recipe.

Joyce Hendley
Diabetic Living Magazine, Fall 2019

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Recipe Summary

active:
20 mins
total:
25 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

To make ahead: Prepare quinoa (Step 1) and refrigerate for up to 2 days.

Nutrition Facts

501 calories; protein 12g 24% DV; carbohydrates 47.3g 15% DV; exchange other carbs 3; dietary fiber 12.9g 52% DV; sugars 6.7g; fat 31.5g 49% DV; saturated fat 4.3g 21% DV; cholesterolmg; vitamin a iu 7120.5IU 142% DV; vitamin c 30.2mg 50% DV; folate 216.1mcg 54% DV; calcium 111.4mg 11% DV; iron 3.5mg 20% DV; magnesium 112.1mg 40% DV; potassium 844.2mg 24% DV; sodium 348.5mg 14% DV.