Turkey breast salad with quinoa
🍳 30 min🔥 1545 cal
Help🍳 10 min
🔥 269 cal
✍️ by Taisiia Dobrozorova
0
0 votes
8 g
Proteins
29 g
Carbs
14 g
Fats
Avocado
50 g (0.3 pieces)
Chickpeas
50 g (¼ cup)
Sweet corn
80 g (½ pieces)
Cherry tomato
50 g (3 pieces)
Olive oil
5 g (1 tsp)
Basil
Please follow the next steps:
1
Heat oil in a pan over medium/high heat. Add corn and cook, frequently stirring, until corn begins to brown on the edges, 3 to 5 minutes.
2
In a large bowl, toss cooked corn, chickpeas, chopped avocado, and tomatoes.
3
Drizzle olive oil over the salad and toss to combine evenly. Serve as is (room temperature) or cold with basil leaves.
Canned legumes and corn are a great alternative to raw beans, peas, and corn. To cook dried beans by yourself, you must soak them in water at least six hours before you start cooking them and boil them for at least 40 minutes afterward.
Carry healthy food with you in case you get hungry. Light and easy-to-make snacks include whole fruits, nuts, carrots, yogurt, and hard-boiled eggs.
Buy a non-stick pan so you can use no-to-less oil for cooking.
Cooking Method
Frying
Recipe category
Lunch, Side dish, Salad
Recipe cuisine
American
Tools
Knife, Pan, Cutting board, Bowl
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We offer corn and chickpea salad if you're thinking about what to cook for a light and nutritious lunch. It doesn't take long, just 10 minutes, and you're full. All ingredients are usually on hand. And the biggest plus is that the dish is full of healthy nutrients! Chickpeas have magnesium, calcium, and other nutrients for strong bones. Wanna one lifehack? Soak the chickpeas first to get rid of phytates, which can get in the way of your body absorbing the calcium in chickpeas. The following winning point about this salad is avocado which is high in fiber and packed with monounsaturated fats. The green fruit influences your cholesterol level and calorie intake well. So, there are only pluses in this fantastic salad!
