This Low Calorie Quinoa Salad Recipe May Be TOO Healthy

The recent surge of quinoa has not gone unnoticed, and rightfully so. Red quinoa has since become very popular in supermarkets. People like you and me have recognized the healthy, yet tasty, aspects of quinoa and what it brings to the table with regards to our health.

For this specific recipe we will be using red quinoa, however, if you are finding it difficult to locate red quinoa white quinoa will do just fine. Quinoa not only adds flavor and color it also adds a healthy twist to your mealtime.

Here are the ingredients you will need to make the best low calorie quinoa salad. Using these ingredients will serve 4 to 6 people. Depending on who you’re making it for you may have to increase your portions.

Ingredients:

– 2 tablespoons of extra-virgin olive oil

– 1 small diced up red onion

– ¾ cup of red quinoa, make sure you rinse well

– 2 medium size avocados

– 1 and half cups of filtered or spring water

– 4 tablespoons of freshly squeezed lemon juice

– 1 teaspoon of Italian seasoning

– 1 large minced garlic glove

– 1 can (15 ounces) of chickpeas (garbanzo beans) that have been rinsed and drained

– ¼ teaspoon of sea salt, unless you feel more is needed

– 1/8 teaspoon of cayenne pepper

– ½ cup of diced sweet red pepper

– 1/8 of freshly ground pepper, add more if you feel it is necessary

Here are the instructions you can follow to produce the best results!

Instructions:

1. Place the quinoa and water in a saucepan and wait until it boils, keep the oven at a medium heat. Lower the heat to a medium or low level and let it simmer for 15 to 18 minutes. This will allow for the liquid to be absorbed and the quinoa to become soft.

2. Place the chickpeas, 1 tablespoon of olive oil, 1 tablespoon of lemon juice, garlic, onion, Italian seasoning, salt, cayenne pepper, and regular pepper in a large mixing bowl. Let this mixture sit for about 20 minutes at room temperature level.

3. You then add the red quinoa in a medium sized bowl. Place a tablespoon of lemon juice and a tablespoon of olive oil into the quinoa mixture. Be sure to do this while it is still warm; after you’ve tossed the mixture let the quinoa cool for roughly 15 minutes.

4. Then add the quinoa to the chickpea mixture, as well as adding parsley, red pepper, and the remaining lemon juice. Stir this mixture gently to ensure the entire ingredient list combines well. Cover this up and place it in the refrigerator for 2 hours.

5. Before you serve your salad make sure you cube the avocados and add them to the salad. Mix them well with the other ingredients. You can also serve this colorful salad on lettuce leaves with a slice of whole-grain bread on the side. This would be the perfect time for additional salt and pepper.

Chef’s Note: You can always use white quinoa if you don’t have an abundance of red quinoa, so fear not! Enjoy your low calorie quinoa salad today and get started on a better and healthier meal plan.