This content was last updated on July 31, 2020
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
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- 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
- Place all salad ingredients in a bowl.
- Whisk all dressing ingredients together in a separate bowl.
- Drizzle dressing over salad mixture and gently toss ingredients together until dressing is incorporated throughout.
This recipe contains cancer fighting foods:
This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.
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