After a crazy week of marathon eating and drinking in Jamaica, I was in need of a very light healthy dish. Since the Hubs immediately had to go on another business trip after we got back, I was free to eat all the garbanzo beans and quinoa that I wanted - two things he isn't very fond of.
This recipe was created out of the need for color but simplicity. It is a great get-back-on-track meal but still wonderfully delicious. I hope you enjoy it as much as I do.
GARBANZO BEAN SALAD OVER QUINOA
1.5 Tbsp. lime juice (about 1/2 lime)
1.5 Tbsp. EVOO
1/2 tsp. chili powder (I used medium hot)
1/4 tsp. ground red chipotle
zest from 1/2 lime
sea salt and ground black pepper to taste
7.5 oz. can garbanzo beans, drained and rinsed
1 vine-ripened tomato, chopped
1/2 avocado, chopped
1/4 c. red onion, finely chopped
1/4 c. cilantro, roughly chopped
1/2 c. uncooked quinoa, cooked according to box and cooled to room temperature
Whisk ingredients for dressing together in a medium bowl. Add first five ingredients for salad to bowl and combine with dressing. Serve over cooled quinoa.