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Quinoa Chickpea Salad

A colorful and nutritious salad packed with protein from quinoa and chickpeas, complemented by fresh spinach, ripe avocado, and a splash of lemon for zing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Quinoa Rinse under cold water before cooking.
  • 1 can Chickpeas Drained, canned chickpeas save time.
  • 2 cups Spinach Fresh spinach, sautéed until wilted.
  • 1 large Tomato Diced; cherry tomatoes work if large ones aren't available.
  • 1 ripe Avocado Chopped; adds creaminess.
  • 2 tablespoons Olive oil Extra virgin preferred.
  • 1 tablespoon Lemon juice Adds freshness.
  • to taste Salt & pepper Use sea salt for better flavor.
  • 1/4 cup Feta cheese (optional) Crumbled, can be left out.

Method
 

Preparation
  1. Rinse the quinoa under cold water to remove the bitter coating.
  2. In a pot, bring 2 cups of water to a boil and add the quinoa. Cover and let it simmer on low heat for about 15 minutes.
  3. Heat olive oil in a skillet over medium heat. Add the spinach and sauté until wilted, about 3 minutes.
  4. Mix in the drained chickpeas and diced tomato with the spinach. Add lemon juice, salt, and pepper. Sauté for another 2-3 minutes.
  5. In a large bowl, combine the cooked quinoa, sautéed spinach mix, and diced avocado. Toss gently.
Serving
  1. Top with crumbled feta cheese if desired, and serve immediately.

Notes

This dish can be made ahead and stored in the fridge for a quick lunch the next day. Remember, cooking can be messy, so embrace the fun!