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BBQ chickpea quinoa salad in a jar

Course Salad
Cuisine American
Keyword bbq chickpeas, mason jar salad, quinoa salad, vegan salad jar
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Toasted quinoa cooked in broth, barbecue chickpeas, lettuce, avocado, tomato and scallions with a maple lime dressing. Serves two.

Ingredients

Maple & Lime Quinoa

  • 1 cup uncooked quinoa
  • 2 teaspoons olive oil
  • 2 cups vegetable broth
  • 1/2 teaspoon salt
  • 1 lime
  • 2 tablespoons maple syrup

BBQ Chickpeas

  • 1/2 cup chickpeas cooked
  • 1/4 cup barbecue sauce homemade or store-bought

Bowls

  • 2 1/2 cups shredded lettuce washed
  • 1/2 an avocado sliced
  • 2 tablespoons chopped scallions
  • 1 medium tomato chopped

Directions

  • Rinse the quinoa well in a mesh strainer.
  • Warm the 2 teaspoons olive oil in a pan over medium-high heat. Add the quinoa and toast for about 2 minutes.
  • Pour in the broth, add the salt, and bring to a boil.
  • Turn the heat to medium-low, cover and cook for 15 minutes, stirring now and then. When the liquid has been absorbed, fluff with a fork.
  • Cut the lime, squeeze it onto the quinoa, add the maple syrup and stir. Allow 1/2 cup for each serving.
  • In a small pot over medium heat, stir together the chickpeas and 2 tablespoons barbecue sauce. Heat for about 5 minutes, until warm and sticky.
  • Take off the heat and stir in the rest of the barbecue sauce to coat; add more if you like.
  • Assemble (bowl): start with lettuce on the bottom; set 1/2 cup quinoa, BBQ chickpeas, tomato and avocado in separate sections on top; sprinkle with scallions.

Notes

Keep refrigerated at 40°F (4°C) or below.
Safety: contains avocado; eat within 1 to 2 days.

Nutrition

Serving: 651g | Calories: 628kcal | Carbohydrates: 103g | Protein: 20g | Fat: 17g | Saturated Fat: 2.4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1948mg | Potassium: 1283mg | Fiber: 14g | Sugar: 29g | Vitamin A: 1195IU | Vitamin C: 26mg | Calcium: 146mg | Iron: 6mg

Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; uncooked quinoa counted as dry quinoa, vegetable broth counted as beef broth, chickpeas counted as canned chickpeas, drained (one can 250 g), barbecue sauce (the first choice counted), shredded lettuce counted as iceberg lettuce, chopped scallions counted as green onions, tomato counted as tomatoes. Brands and portions vary, so use it only as an approximation.