This colorful quinoa salad is full of vibrant flavors with the addition of zesty lemons and fresh cilantro. It is also rich in cancer-fighting foods including omega-3-rich avocados combined with fiber-rich quinoa, chickpeas and fresh vegetables. The dish is plant-based, but hearty and filling enough to be a satisfying meal for everyone.

Ingredients

• 1/2 cup cucumber, diced
• 1 cup cherry tomatoes, cut in half
• 2 small cloves garlic, minced
• 1/4 cup red onion, chopped
• 1 bunch cilantro
• 2 cups spinach, thinly sliced
• 1 15.5 oz can no salt added garbanzo beans (drained and rinsed)
• 1 cup cooked and cooled quinoa
• 2 medium avocados, diced

For the dressing:

• Juice of 2 lemons
• Zest of 1 lemon
• 2 tsp. Dijon mustard
• 1 Tbsp. olive oil
• 1 tsp. honey
• 1/2 tsp. ground cumin
• Dash of cayenne pepper (optional)
• Salt and pepper, to taste

Makes 4 servings. Per serving: 390 calories, 20 g total fat (3 g saturated fat, 0 g trans fat), 0 mg cholesterol, 43 g carbohydrates, 11 g protein, 13 g dietary fiber, 110 mg sodium, 6 g sugar, 1 g added sugar.

Directions

1. Place all salad ingredients in a bowl.
2. Whisk all dressing ingredients together in a separate bowl.
3. Drizzle dressing over salad mixture and gently toss ingredients together until dressing is incorporated throughout.

 

This recipe was originally posted by the American Institute for Cancer Research