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This excerpt is taken directly from the Ipsy About Us page:
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Hey everyone! I know it’s been quite a while since I’ve written anything. A natural disaster hit close to home, and I’ve been helping facilitate donations and assistance for families in need, and have not had any time for anything else for quite a while. BUT, on a happier note, things are starting to get organized enough to where I’m able to have some personal time again, and do the things I need to do. Well, ok, not that blogging is something I NEED to do, but I sure do enjoy it. It’s one of those healthy release things I think. So here I am, and I’d like to share a fantastic recipe I’ve found with you. I made it this week and it is wonderful. We had unseasonably warm temperatures in our area this week (Seattle area, try almost 90 at the beginning of May! Holy smokes!), and it was just what I needed.
I’ve been doing two or so workouts per day right now, trying to earn my pre-baby body back. And of course, you can’t work out and expect results without eating healthy, right? Well, this recipe is totally healthy for you. Quinoa is considered a super food, as is avocado. And chickpeas are just awesome. Yes, you can substitute a different bean if you aren’t a chickpea fan. Red beans work well, as do black. Depends on your preference, ultimately. Lots of healthy fats in this recipe, and good proteins. It’s an excellent lunch or side to go with a small chicken breast or steak for dinner. Use your imagination!
Quinoa Chickpea and Avocado Salad
Servings: 4 • Size: 1 1/4 cups • Old Points: 5 pts • Points+: 6 pts
Calories: 248 • Fat: 7 g • Carb: 41 g • Fiber: 8 g • Protein: 9 g • Sugar: 1 g
Sodium: 403 mg (without salt)
- 1 cup quartered grape tomatoes
- 15 oz can garbanzo beans, rinsed and drained
- 1 cup cooked quinoa
- 2 tbsp red onion, minced
- 2 tbsp cilantro, minced
- 1 1/2 limes, juice of
- kosher salt and fresh pepper, to taste
- 1 cup diced cucumber
- 4 oz diced avocado (1 medium hass)
Combine all the ingredients except for avocado and cucumber, season with salt and pepper to taste. Keep refrigerated until ready to serve. Just before serving, add cucumber and avocado.
Makes 5 cups.
As a side note, I highly recommend rinsing your quinoa under cold water for a few minutes before cooking if you don’t already. It removes the bitterness. I also toast my quinoa in a small amount of coconut oil before adding water to the saucepan to cook the quinoa, usually about 2-3 minutes of stirring in the oil before adding water. 🙂