Quinoa, Avocado & Chickpea Salad.

Remember the other day, when I was talking about how much I love summer, because all of the fruits and veggies are so beautiful? This salad is just one more lovely use of a variety of fresh vegetables that truly do make a really pretty side dish. As a disclaimer, I guess I’ve got to say that if you aren’t on the health food quinoa wagon (or if you’d really just prefer to fall off and eat pizza), then you aren’t going to be running to your bestie with this recipe. It is chock-full of protein, in the form of that aforementioned bird-seedy quinoa and chickpeas…which means it is not chock-full of cheese, sugar, or peanut butter, the other 3 essential food groups. I did sneak some cheese in actually…because salad ALWAYS deserves cheese. No cheese on salad is like going outside naked or something, some people like it, but most prefer the alternative. 

So here you go. Make yourself this salad and pat yourself on the back for being sooo healthy. Of course, you should probably eat dessert too. Because no women goes to bed without dessert, especially after eating quinoa salad for dinner.



Yield: 8


  • 1 C of uncooked quinoa
  • 2 C vegetable or chicken broth
  • 1 can (14 oz) chickpeas, drained and rinsed
  • 1/2 C cherry tomatoes, rinsed and halved
  • 2 diced avocados
  • 2 C spinach, chopped
  • 1 C cilantro, chopped
  • 1/4 C white onion, chopped
  • 2 cloves garlic, minced
  • 1/4 – 1/2 C reduced-fat feta cheese, for topping


  • 2 lemons, juiced
  • 2 tsp dijon mustard
  • 2 tsp olive oil
  • 1/2 tsp cumin
  • Salt and pepper, to taste


1. Prepare your quinoa first, mixing the C of quinoa and the 2 C of broth in a medium saucepan. Turn the heat on the stove to medium high and let the quinoa come to a boil. Once boiling, reduce the heat to a medium low and let quinoa simmer, stirring every so often, for 20-25 minutes. Cook JUST UNTIL the liquid absorbs, or there is a tiny amount of liquid left. Remove from heat, cover, and set to the side.

2. By hand or via a food processor, chop your spinach and cilantro. Set your greens to the side in a large mixing bowl. Again, by hand or via the food processor, dice your onion and your garlic. Add this mixture to the greens, stir in the chickpeas, and once your quinoa is cooled, stir that in as well.

3. Prepare the dressing by whisking all ingredients together in a small mixing bowl. Pour over salad and mix thoroughly to combine. Gently fold in tomoatoes and chopped avocados. Add additional salt and pepper to taste if desired.

4. Allow salad to sit in the fridge 20-30 minutes, giving time for the flavors to combine.

5. Serve cold, sprinkled with the absolutely necessary cheese on top.

WW Points: 6

Source: The Diva-Dish


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