This delicious salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving.
—ELIZABETH BENNETT SEATTLE, WA
PREP: 25 MIN. • COOK: 15 MIN. • MAKES: 6 SERVINGS
1 cup quinoa, rinsed
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese
1/2 medium ripe avocado, peeled and cubed
4 green onions, chopped (about 1/2 cup)
DRESSING
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1/4 cup olive oil
1. Cook quinoa according to package directions; transfer to a large bowl and cool slightly.
2. Add beans, tomatoes, cheese, avocado and green onions to quinoa; gently stir to combine. In a small bowl, whisk the first five dressing ingredients. Gradually whisk in oil until blended. Drizzle over salad; gently toss to coat. Refrigerate leftovers.
Note: Look for quinoa in the cereal, rice or organic food aisle.
Per 1 1/3 cups: 328 cal., 17g fat (4g sat. fat), 10mg chol., 378mg sod., 34g carb. (3g sugars, 7g fiber), 11g pro.
Diabetic Exchanges: 3 fat, 2 starch, 1 lean meat.