This colorful quinoa avocado salad with zesty lemons and fresh cilantro is full of vibrant flavors. It’s also rich in cancer-fighting foods, including avocados, which contain healthy monounsaturated fat, and fiber-rich quinoa, chickpeas and fresh vegetables. This plant-based meal is hearty and filling enough to satisfy everyone.
Servings: 4
Ingredients: 17
Prep: 20 minutes
For the salad:
½ cup cucumber, diced
1 cup cherry tomatoes, cut in half
2 small cloves garlic, minced
¼ cup red onion, chopped
1 bunch cilantro
1 (15.5 ounce) can chickpeas, no-salt-added or low-sodium (drained and rinsed)
2 cups spinach, thinly sliced
1 cup cooked and cooled quinoa
2 medium avocados, diced
For the dressing:
Juice of 2 lemons
Zest of 1 lemon
2 teaspoons Dijon mustard
1 tablespoon olive oil
1 teaspoon honey
½ teaspoon ground cumin
Salt and pepper, to taste
Dash of cayenne pepper (optional)
Directions
- Place all salad ingredients in a bowl.
- Whisk together all dressing ingredients in a separate bowl.
- Drizzle dressing over salad mixture and gently toss ingredients together until dressing is incorporated throughout.
Chef Tip
This recipe contains cancer-fighting foods: whole grains.
Nutrition Facts (per serving)
Calories: 544; fat: 24 g; saturated fat: 3 g; polyunsaturated fat: 5 g; monounsaturated fat: 14 g; carbohydrates: 72 g; sugar: 10 g; fiber: 20 g; protein: 18 g; sodium: 927 mg
©2024 Fred Hutchinson Cancer Research Center, a 501(c)(3) nonprofit organization. Used with permission.
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