Yield
4 Servings
Preparation time
10 minutes
Cooking time
15 minutes
Total time
25 minutes
Ingredients
1 cup uncooked quinoa (rinsed)
2 cups water
15 1⁄2 ounces can garbanzo beans (drained and rinsed)
1⁄2 cup lemon juice
1 tablespoon olive oil
1⁄4 teaspoon salt
12 ounces cherry tomatoes (cut in half)
Large bunch fresh parsley (chopped)
1⁄3 cup finely chopped red onion
8 ounces feta cheese (diced or crumbled)
1 or 2 ripe avocados
Instructions
In a small saucepan, bring quinoa and water to a boil. Reduce heat; cover and simmer about 15 minutes, until quinoa is tender and liquid is absorbed. Transfer to a large bowl, fluffing occasionally to let steam out. Mix in garbanzo beans, lemon juice, olive oil, and salt. Once quinoa mixture has cooled to room temperature, mix in tomatoes, parsley, onion, and feta. When ready to serve, top with slices of avocado. Store leftovers in fridge for up to a week. (Coat any leftover sliced avocado with lemon juice to prevent browning.)
Notes
Per main dish serving: 512 calories, 25 grams fat (9 grams saturated fat), 55 grams total carbohydrates, 979 milligrams sodium, 50 milligrams cholesterol, 114 grams fiber, 21 grams protein.
