Quinoa Avocado Beet Salad with Chickpeas

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Quinoa Avocado Beet Salad with Chickpeas Recipe

This Quinoa Avocado Beet Salad with Chickpeas is a light lunch or dinner salad that is healthy and satisfying. Quinoa, chickpeas, avocado, and beets provide a substantial source of protein and fiber, while the tangy dressing adds a burst of flavor. This salad is also gluten-free and vegan.

Ingredients

• 2 cups water
• 1 tablespoon honey
• Season with salt and pepper to taste
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp apple cider vinegar
• 1 can chickpeas, rinsed and drained
• 1 avocado, diced
• 2 medium beets, roasted and diced
• 1 tsp dijon mustard
• 1 cup rinsed and drained quinoa
• 3 tablespoons extra-virgin olive oil

Time Needed

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Instructions

• Bring the quinoa and water to a boil in a medium saucepan over high heat.
• Reduce to a low heat and cover for 15-20 minutes, or until the water has been absorbed and the quinoa is tender.
• Combine the cooked quinoa, chickpeas, avocado, roasted beets, cilantro, and red onion in a large mixing bowl.
• Whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl.
• Toss the salad with the dressing to combine it.
• Refrigerate until ready to serve or serve immediately.

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