Everyday Ever-Changing Chickpea-Quinoa Salad
Serves 4
Ingredients
2 cups cooked, cooled quinoa (make with 1 cup of quinoa & 2 cups of water, bring to a boil, cover & simmer for 15 minutes until the liquid is absorbed)
1 small red onion, optional
4 cups of chopped romaine (or mesclun greens)
1 (15 ounce) can of low-sodium or no-salt garbanzo beans/chickpeas, drained (or black beans, or lentils, or kidney beans)
2 cups cherry tomatoes, halved
1 1/2 cups shredded carrots
Optional add-ins: roasted garlic, baked tofu or tempeh, sprouts, fresh basil or cilanto, chopped Kalamata olives (my favorite), roasted corn, or any left-over cooked vegetables
1/2 cup of Isa's Balsamic Vinaigrette Click here for the recipe
In a large mixing bowl, mix all the ingredients together, add the dressing, and toss to coat.
Or, just mix up your own single serving with your favorite add-ins, and top with 2 tablespoons of the Balsamic Vinaigrette
Nutritional Information based on 1/4 serving ( & 2 tablespoons of dressing per serving)
Nutrition Facts
Isa's Appetite for Reduction
Everyday Chick-pea-Quinoa Salad |
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Serving Size: 1 serving
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Amount Per Serving | |||||
Calories | 364 | ||||
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Total Fat | 6.4g | ||||
Saturated Fat | 0.5g | ||||
Trans Fat | 0g | ||||
Cholesterol | 0mg | ||||
Sodium | 315mg | ||||
Carbohydrate | 63g | ||||
Dietary Fiber | 21.3g | ||||
Sugars | 11.2g | ||||
Protein | 15.3g | ||||
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