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Quinoa Salad with Avocado
Quinoa Salad with Avocado | Recipe
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Quinoa Salad with Avocado | Recipe

Nils – Head Chef Nils – Head Chef
Rating:
0 % of 100
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Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

  • 4 tsp
    Avocado Topping
     Gives avocados a delicious crunch! £0.00 £66.50/kg incl. 0% tax, excl. shipping
    Discover more products
    Avocado Topping
  • 250 g
    quinoa
  • 1 tin
    chickpeas (400 g)
  • 1
    cucumber
  • 1
    yellow pepper
  • 1 handful
    cherry tomatoes
  • 1
    avocado
  • 1
    lemon, juiced
  • 1/2 bunch
    fresh parsley or coriander
  • To taste
    salt, pepper
1
Place the quinoa in a sieve and rinse until the water runs clear. Then tip into a pan and bring to the boil with 500 ml water and a little salt or vegetable stock. Reduce the heat and simmer the quinoa for about 15 minutes until the grains are cooked.
2
Transfer the cooked quinoa to a large bowl and leave to cool completely.
3
Place the chickpeas in a sieve, rinse and drain.
4
Wash and finely chop the parsley.
5
Wash the cucumber, halve lengthways and cut into small half moons or halve again and cut into small quarters. Wash, deseed and finely dice the pepper. Wash and quarter the cherry tomatoes. Halve the avocado, remove the pit and dice.
6
Add the vegetables and chickpeas to the cooled quinoa, sprinkle with the juice of a lemon and mix together. Add the chopped parsley and the Avocado Topping and mix again. Season to taste with salt and pepper.

Nutritional information: (Per person)

Calories
431 kcal

Carbohydrates
55 g

Protein
22 g

Fat
19 g

Method
1
Place the quinoa in a sieve and rinse until the water runs clear. Then tip into a pan and bring to the boil with 500 ml water and a little salt or vegetable stock. Reduce the heat and simmer the quinoa for about 15 minutes until the grains are cooked.
2
Transfer the cooked quinoa to a large bowl and leave to cool completely.
3
Place the chickpeas in a sieve, rinse and drain.
4
Wash and finely chop the parsley.
5
Wash the cucumber, halve lengthways and cut into small half moons or halve again and cut into small quarters. Wash, deseed and finely dice the pepper. Wash and quarter the cherry tomatoes. Halve the avocado, remove the pit and dice.
6
Add the vegetables and chickpeas to the cooled quinoa, sprinkle with the juice of a lemon and mix together. Add the chopped parsley and the Avocado Topping and mix again. Season to taste with salt and pepper.

Nutritional information: (Per person)

Calories
431 kcal

Carbohydrates
55 g

Protein
22 g

Fat
19 g

Quinoa salad with avocado

Get ready to fall in love with our quinoa salad with avocado. This salad is a delicious mix of fluffy quinoa, protein-rich chickpeas and fresh veggies, all brought together with creamy avocado and our tasty Avocado Topping. It’s the ideal lunchbox filler for a quick, healthy lunch on the go or a light dinner. Easy to whip up and packed with flavour!

 

More avocado recipes

Looking for more avocado dishes? Dive into our avocado collection. Whip up our avocado dressing for a creamy salad boost, snack on our smooth avocado hummus or bite into our delicious avo and halloumi sandwich. These recipes are perfect for adding a dash of avocado goodness to your meal plan.

Ingredients

Persons
  • 4 tsp
    Avocado Topping
     Gives avocados a delicious crunch! £0.00 £66.50/kg incl. 0% tax, excl. shipping
    Discover more products
    Avocado Topping
  • 250 g
    quinoa
  • 1 tin
    chickpeas (400 g)
  • 1
    cucumber
  • 1
    yellow pepper
  • 1 handful
    cherry tomatoes
  • 1
    avocado
  • 1
    lemon, juiced
  • 1/2 bunch
    fresh parsley or coriander
  • To taste
    salt, pepper

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