Are you ready to elevate your mealtime game with a dish that's not only delicious but also bursting with vibrant flavors and nutrients? Look no further than this Easy and Healthy Plant-Based Meal! Packed with protein-rich quinoa, hearty chickpeas, and fresh vegetables, this recipe is perfect for anyone seeking a wholesome yet satisfying meal. Whether you're a seasoned plant-based eater or just exploring healthier options, this colorful salad is sure to impress. Get ready to tantalize your taste buds and discover how simple it is to create a dish that’s as nourishing as it is tasty!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Plant-Based
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can chickpeas, drained and rinsed
- 1 bell pepper, diced
- 1 cucumber, diced
- 1 avocado, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by rinsing the quinoa under cold water in a fine mesh strainer. This helps to remove any bitterness from the quinoa.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the liquid and is fluffy.
- While the quinoa is cooking, prepare the vegetables. Dice the bell pepper and cucumber into bite-sized pieces. Set them aside in a large mixing bowl.
- After the quinoa has finished cooking, remove it from heat and let it sit covered for 5 minutes. Then, fluff it with a fork and allow it to cool slightly.
- Add the cooked quinoa to the bowl with the diced bell pepper and cucumber.
- Next, drain and rinse the canned chickpeas. Add them to the bowl with the quinoa and vegetables.
- Drizzle 2 tablespoons of olive oil over the mixture and season with salt and pepper to taste. Toss everything together gently until well combined.
- Slice the avocado and arrange the slices on top of the quinoa salad for a creamy texture.
- Serve the salad immediately, or refrigerate for about 30 minutes to let the flavors meld together. This dish can be enjoyed warm or cold.
Tips
- Rinse the Quinoa: Always rinse your quinoa before cooking to remove its natural coating, called saponin, which can impart a bitter taste. A fine mesh strainer works best for this task.
- Flavorful Broth: For an extra layer of flavor, use vegetable broth instead of water to cook the quinoa. This will infuse the grains with a delicious taste that enhances the overall dish.
- Chill for Flavor: If you have time, refrigerate the salad for about 30 minutes before serving. This allows the flavors to meld beautifully, making each bite even more delightful.
- Customize Your Veggies: Feel free to swap out the bell pepper and cucumber for your favorite vegetables or whatever you have on hand. Cherry tomatoes, corn, or even shredded carrots would make excellent additions!
- Perfect Avocado: To ensure your avocado slices are perfectly ripe, gently press the skin. If it yields slightly, it’s ready to slice! This creamy addition not only enhances the texture but also provides healthy fats.
- Make Ahead: This salad is great for meal prep! Make a larger batch and store it in the fridge for up to three days. Just add the avocado right before serving to keep it fresh.
- Serving Suggestions: Pair this salad with whole grain pita bread or serve it over a bed of leafy greens for a heartier meal.Enjoy crafting this delightful and nutritious dish that’s sure to become a staple in your kitchen!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 15g
Fat: 16g
Saturated Fat: g
Cholesterol: 0mg
