Avocado Garbanzo Bean Quinoa Salad Recipes

QUINOA CHICKPEA AND AVOCADO SALAD

Steps:

• Combine all the ingredients except for avocado and cucumber, season with salt and pepper to taste.
• Keep refrigerated until ready to serve.
• Just before serving, add cucumber and avocado.

AVOCADO & GARBANZO BEAN QUINOA SALAD

Steps:

• Cook quinoa according to package directions; transfer to a large bowl and cool slightly., Add beans, tomatoes, cheese, avocado and green onions to quinoa; gently stir to combine. In a small bowl, whisk the first 5 dressing ingredients. Gradually whisk in oil until blended. Drizzle over salad; gently toss to coat. Refrigerate leftovers.

GARBANZO BEAN AND QUINOA SALAD

Steps:

• Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.
• Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.

QUINOA SALAD WITH BLACK BEANS AND AVOCADO

Steps:

• Warm the olive oil in a medium saucepan over medium heat. Add rinsed quinoa and toast for about 2-3 minutes until it starts to smell nutty.
• Add water, stir once, cover, and simmer with a lid for 20 minutes.
• While quinoa is cooking, prepare all other ingredients. Prepare dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
• When the quinoa is finished, remove from heat and fluff with a fork. Add black beans and toss to warm through.
• Let the quinoa cool for about 5 minutes and then add all the remaining ingredients, including dressing, and mix. Adjust seasoning if necessary.

KALE, QUINOA, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE

Steps:

• Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
• Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
• Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.