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Chickpea Quinoa Salad with Miso Lemon Vinaigrette
LOVEPULSES14Ingredients
90Minutes
430Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup dried chickpeas (garbanzo beans soaked overnight, or 1 organic, low sodium can drained & rinsed in a pinch but dried is highly preferable)
- 2 cups cooked quinoa (3/4 cup well-rinsed uncooked + 1.5 cups water + 1/4 teaspoon kosher salt)
- 5 quail egg (soft boiled, halved, 2.5 minutes in boiling water or 4 soft boiled chicken eggs quartered, 6 minutes in boiling water)
- 1 meyer lemon (or regular lemon)
- 1 Tbsp. olive oil
- 1 Tbsp. white miso paste
- 1 tsp. honey
- 1/8 tsp. cayenne
- 1/8 tsp. cumin
- 1 avocado (ripe, diced)
- 6 scallions (sliced thinly)
- 1/2 tsp. ground coriander (fresh, course)
- sea salt
- freshly ground black pepper
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium380mg16% |
| Potassium960mg27% |
| Protein15g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber17g68% |
| Sugars8g |
| Vitamin A8% |
| Vitamin C50% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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