Rating: 4.5 stars 4.5
121 Ratings
  • 5 star values: 79
  • 4 star values: 30
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1

This versatile salad can be served warm in a tortilla, or as a filling for tacos and burritos.

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
2 hrs
total:
2 hrs 40 mins
Servings:
10
Yield:
5 cups
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring quinoa, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Meanwhile, stir together the lime juice, olive oil, pepper, diced tomatoes, and garbanzo beans. When the quinoa is done, stir it into the tomato mixture, then cool in refrigerator until cold, about 2 hours

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  • When the quinoa is cold, fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.

Nutrition Facts

219 calories; protein 6.3g; carbohydrates 25.7g; fat 11.1g; cholesterol 3.5mg; sodium 515.4mg. Full Nutrition
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