Fiber-Rich Quinoa Salad with Avocado and Chickpeas
A delicious and heart-healthy salad packed with soluble fiber, plant-based proteins, and healthy fats to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 can chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped red onion
- 1/4 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
In a medium saucepan, bring the water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
In a large mixing bowl, combine cooked quinoa, chickpeas, avocado, parsley, red onion, and cherry tomatoes.
In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper. Pour over the quinoa mixture and toss to combine.
Serve chilled, garnished with additional parsley if desired.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 12 |
| Carbs (g) | 45 |
| Fiber (g) | 10 |
| Sugar (g) | 2 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 300 |
| Cholesterol | 0 |