Chickpea Quinoa Salad

Chickpea Quinoa Salad


  • 1 cup quinoa, rinsed
  • 5 oz. baby spinach, chopped
  • 1 small red onion, peeled and thinly sliced
  • 1 small pomegranate, seeds removed
  • 2 Persian cucumbers, quartered lengthwise, then sliced
  • 1-2 (15 oz.) cans chickpeas, drained
  • 1 small bunch Italian parsley, chopped
  • 1 recipe Apple Cider Vinaigrette
  • 1 avocado


  1. Cook quinoa according to package directions (or see Instant Pot directions in post). Transfer to a bowl and let cool at room temperature or in the refrigerator.
  2. Place the chopped spinach in a salad bowl. Top with the quinoa, onion, pomegranate arils, cucumber slices, chickpeas, and parsley. Toss to combine.
  3. Add desired amount of vinaigrette and toss again.
  4. Slice avocado and add just before eating.

Detailed recipe and credit:

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