Ingredients
Method
Nutrition
Turn cooking mode on
Cook the Quinoa
1.
Cook the quinoa according to package instructions. Tip: Add 1–2 tablespoons of powdered vegetable broth to the cooking water for extra flavor.
1 cup Quinoa
Lot’s of Seasoning: Chili flakes, Garlic, Paprika, Salt & Pepper
Prepare the Vegetables and Chickpeas
1.
While the quinoa cooks, wash and finely chop all vegetables. If you’re using canned chickpeas, rinse them thoroughly. If you’re using dried chickpeas, cook them according to package instructions.
3/4 cup Red bell pepper
3/4 cup Green bell pepper
1/2 Avocado
1/3 cup Coriander
3/4 cup Chickpeas
5 small Tomatoes (chopped very finely)
Small Jalapeños
Some Red onion & Chili pepper
2.
Now, you can either use the chickpeas as they are, or for added texture and flavor, roast them with olive oil and your favorite spices in a preheated oven at 180°C (350°F) for 20-25 minutes.
1/4 cup Olive oil
3.
Once everything is cooked, washed, and chopped, add all ingredients to a large bowl. Mix together the dressing ingredients in a small bowl or jar, then pour over the salad. Toss everything until well combined.
2 tbsp Balsamic vinegar
1/2 tbsp Tahini
Squeeze of Lemon juice
A few Sesame seeds & Almonds
Squeeze of Lime juice
4.
Enjoy this vibrant salad as a nutritious side dish or a light, satisfying lunch.
Good to Know:
1.
★ Coriander is rich in antioxidants, which may help reduce inflammation in the brain, support heart health, and improve memory and vision. ★ Coriander leaves also contain essential vitamins such as A, C, and E.
For
1
M
I
1
cup
Quinoa
3/4
cup
Red bell pepper
3/4
cup
Green bell pepper
1/2
Avocado
1/3
cup
Coriander
3/4
cup
Chickpeas
5
small
Tomatoes (chopped very finely)
Dressing:
1/4
cup
Olive oil
2
tbsp
Balsamic vinegar
1/2
tbsp
Tahini (optional)
Squeeze of
Lemon juice
Lot’s of
Seasoning: Chili flakes, Garlic, Paprika, Salt & Pepper
Extras: (all optional)
Small
Jalapeños
Some
Red onion & Chili pepper
A few
Sesame seeds & Almonds
Squeeze of
Lime juice
Per Serving
Fat
79g
Carbs
102g
Sugar
21g
Protein
22g
Fibre
23g
Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕!
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Made it?
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Prep
10m
Cook
15m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Cook the Quinoa
1.
Cook the quinoa according to package instructions. Tip: Add 1–2 tablespoons of powdered vegetable broth to the cooking water for extra flavor.
1 cup Quinoa
Lot’s of Seasoning: Chili flakes, Garlic, Paprika, Salt & Pepper
Prepare the Vegetables and Chickpeas
1.
While the quinoa cooks, wash and finely chop all vegetables. If you’re using canned chickpeas, rinse them thoroughly. If you’re using dried chickpeas, cook them according to package instructions.
3/4 cup Red bell pepper
3/4 cup Green bell pepper
1/2 Avocado
1/3 cup Coriander
3/4 cup Chickpeas
5 small Tomatoes (chopped very finely)
Small Jalapeños
Some Red onion & Chili pepper
2.
Now, you can either use the chickpeas as they are, or for added texture and flavor, roast them with olive oil and your favorite spices in a preheated oven at 180°C (350°F) for 20-25 minutes.
1/4 cup Olive oil
3.
Once everything is cooked, washed, and chopped, add all ingredients to a large bowl. Mix together the dressing ingredients in a small bowl or jar, then pour over the salad. Toss everything until well combined.
2 tbsp Balsamic vinegar
1/2 tbsp Tahini
Squeeze of Lemon juice
A few Sesame seeds & Almonds
Squeeze of Lime juice
4.
Enjoy this vibrant salad as a nutritious side dish or a light, satisfying lunch.
Good to Know:
1.
★ Coriander is rich in antioxidants, which may help reduce inflammation in the brain, support heart health, and improve memory and vision. ★ Coriander leaves also contain essential vitamins such as A, C, and E.
For
1
M
I
1
cup
Quinoa
3/4
cup
Red bell pepper
3/4
cup
Green bell pepper
1/2
Avocado
1/3
cup
Coriander
3/4
cup
Chickpeas
5
small
Tomatoes (chopped very finely)
Dressing:
1/4
cup
Olive oil
2
tbsp
Balsamic vinegar
1/2
tbsp
Tahini (optional)
Squeeze of
Lemon juice
Lot’s of
Seasoning: Chili flakes, Garlic, Paprika, Salt & Pepper
Extras: (all optional)
Small
Jalapeños
Some
Red onion & Chili pepper
A few
Sesame seeds & Almonds
Squeeze of
Lime juice
Per Serving
Fat
79g
Carbs
102g
Sugar
21g
Protein
22g
Fibre
23g
Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕!
Only visible to you
Made it?
Cancel
