Quinoa, Chickpea, And Avocado Salad With Black Beans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of cooked quinoa, chickpeas, black beans, avocado, and fresh cilantro dressed with lime vinaigrette. Naturally vegan and gluten-free, it's filling enough to be a light main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup water
- 1/2 cup uncooked quinoa
- 1 (14-ounce) can chickpeas (drained and rinsed)
- 1 tablespoon + 2 teaspoons olive oil (divided)
- 1 1/4 teaspoons ground cumin
- 3/4 teaspoon smoked paprika
- 3 large jalapeños (halved and seeded)
- 1/2 (14-ounce) can black beans (drained and rinsed)
- 1/3 cup chopped lightly packed cilantro
- 1/3 cup sliced green onions
- 1 large avocado (cut into small cubes )
- 3 1/2 tablespoons fresh lime juice
- 1 1/2 teaspoons agave
- 2 1/4 teaspoons nutritional yeast
- 1/2 teaspoon kosher salt ( or to taste)
- 3 tablespoons olive oil
At a glance
PER SERVING · TIME 135M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 50m
- Sodium
- 275mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 343mg
- Calcium
- 48mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 275MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.