It’s really stating to well like spring in Bergen this week, the sun in out and the flowers are starting to blossom. As the weather get warmer, my food cools down. This seems to happen every spring without me noticing. The salad I want to share with you today, is actually one of the first quinoa salads I’ve ever made. I remember reading about quinoa and in a magazine several years ago and decided to give it a shot and absolutely loved it. I really like addition of quinoa to salads, and as a bonus, it’s very healthy. Quinoa provides all 9 essential amino acids, making it a complete protein. Thus, quinoa is a good protein source for vegans and vegetarians.What I like about this quinoa salad is that it’s made up of basic ingredients that one is likely to have in the fridge or the cupboard! Sometimes I top the salad with some crumbled feta or serve it with a side of salmon.
Ingredients: ( serves 4).
2/3 cup/ 142 gram uncooked quinoa ( 1 1/2 cup cooked quinoa).
1 can chickpeas ( 280 gram) (drained, rinsed)
1 cucumber ( chopped)
225 gram cherry tomatoes ( halved)
1/2 red onion ( chopped)
2 medium avocados ( cubed).
A bunch fresh parsley ( chopped).
a squeeze of lemon
- Cook the quinoa following the pack instructions.
- Set the quinoa aside to cool.
- In a bowl, toss together the cooked quinoa, chickpeas, avocado, tomatoes, cucumber, parsley and red onion.
- Drizzle in lemon juice and add salt and pepper before you toss again.
- Taste and adjust seasonings
I hope everybody are having a wonderful weekend!