Quinoa Chickpea Salad
For lunch over the past few weeks I've been whipping up this satisfying Quinoa Chickpea Salad.
I love meals that are quick to prepare but still hearty and nutritious, and this salad encompasses all of those good things.
This salad is rich in fibre, protein and good fats: three things that are digested slowly and are key to keeping you full, satisfied, and balanced. Blood sugar balanced, that is.
When I eat this for lunch, I'm full for a good couple hours and don’t crave sweets to balance out a blood sugar crash. No shame. We’ve all been there.
Quinoa is fun because it’s a complete protein: supplying us with all of the essential amino acids. It also has a great concentration of minerals, including iron, magnesium and manganese.
This recipe makes a fairly large batch, enough for 2 people (or 1 hungry person). Feel free to split into two separate containers – it’s great for two days worth of lunch!
Quinoa Chickpea Salad
A hearty salad with softened quinoa, protein-rich chickpeas and crunchy veggies.
Servings: 2
For the salad
1 cup water
1/2 cup quinoa, rinsed
1/2 cup cucumber, chopped
1/2 avocado, diced
1/2 small red onion, diced
1/2 cup chickpeas
1/4 red pepper, diced
For the dressing
2:1 olive oil to apple cider vinegar ratio - I usually do about a couple tbsp olive oil and vinegar
1 tbsp dried basil
dash salt and pepper
Instructions
Bring water and quinoa to boil.
Reduce heat to low and simmer, covered, for 10 minutes or until fluffy.
Transfer cooked quinoa to bowl and mix in remaining vegetables.
For the dressing, simply whisk ingredients in small bowl until thickened. Stir into salad.