Mango & Chickpea Quinoa Salad
Servings: 4
Calories: 255kcal
Ingredients
- 1/3 cup Quinoa (uncooked)
- 2/3 cup Water
- 1/4 cup Cilantro (chopped)
- 1/2 cup Chickpeas (cooked)
- 6 ozs Tofu (extra firm, patted dry, cubed)
- 1/2 tsp Sea Salt
- 1 Lime (juiced)
- 1 Avocado (sliced)
- 1 Mango (sliced)
Instructions
- Combine quinoa and water together in a saucepan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover with a lid. Let simmer for 13 to 15 minutes or until water is absorbed. Remove lid and fluff with a fork.
- Once cooled, combine the quinoa with the remaining ingredients in a large bowl. Adjust salt as needed. Divide between bowls and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to four days.Serving Size
Each serving equals approximately 1 1/2 cups of salad.More Flavor
Add chilli powder or red pepper flakes.Additional Toppings
Add in cucumber, corn, red onion and/or green bell pepper.
Nutrition
Serving: 4g | Calories: 255kcal | Carbohydrates: 33g | Protein: 10g | Fat: 11g | Cholesterol: 0mg | Sodium: 305mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1063IU | Vitamin C: 39mg | Calcium: 158mg | Iron: 3mg
