Tomato, Avocado, and Basil Quinoa Salad
1 cup quinoa, cooked according to package instructions
1 can chickpeas (drained & rinsed)
3 cups diced tomatoes
1 cups fresh spinach,
1 cup fresh basil,
1 avocado, chopped,
Crumbled goat or feta cheese for sprinkling (optional)
2 Tbs. balsamic vinegar
1 Tbs. olive oil
3 cloves garlic, chopped
Squeeze of lemon juice
Salt & pepper to taste
Mix the balsamic vinegar, olive oil, garlic, lemon juice, and salt in pepper in a small bowl and set aside. Chop basil and spinach finely (or give them a whirl in a food processor) and set aside. In a large bowl, mix quinoa, chickpeas, avocado, tomato, spinach, basil and dressing. Place in refrigerator until you’re ready to serve. Sprinkle with goat or feta cheese prior to serving, if desired.
Tip: If you’re looking to spice up your quinoa, try cooking it in low sodium vegetable broth instead of water. You’ll punch up the flavor without adding fat and calories.
Makes two entree-size servings, or four side servings
Nutritional info., per entree-sized serving, without cheese: 533 calories, 17 g protein, 23 g fat, 67 g carbs. Want to cut down on calories and fat? Use a teaspoon of olive oil instead of tablespoon to save 40 calories and 2 g of fat, and use half an avocado instead of a whole to nix 120 calories and 11 g of fat.