Cancer Fighting Citrus Quinoa Avocado Salad
Sonja Goedkoop, MSPH, RD
� Cancer Care, Recipes
This quinoa salad is rich in cancer-fighting foods including omega-3 rich avocados, fiber-rich quinoa, chickpeas, and fresh vegetables. Plant-based but hearty and filling!
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.
- 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.
This recipe was originally posted by the American Institute for Cancer Research
- 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.