Cucumber, Chickpea, and Avocado Quinoa

The Bubbly Kitchen has no excuse for infrequent posting right now. I actually have a number of days off and it is just beautiful outside. But the month has filled up quickly with weekend getaways and day trips. I don’t know where we might be headed this time next year so we are trying to make the most of North Carolina while we are here. I have learned that you could spend years visiting all the towns of coastal NC and you still would not have seen everything. Its summer here apparently and we are having 90 degree days almost every day. I have been experimenting with simple and refreshing recipes for the hot summer days. The fresh local produce is already pretty awesome and I even have some baby peppers growing on my plants! Below has to be one of the easiest recipes on the blog, you cannot go wrong. This is a versatile quinoa dish that I encourage you to make your own. You can use any number of fresh vegetables in this dish. You can add grilled chicken and sliced cheese (mozzarella) as I did or you can keep it vegan. Serve this with a crisp white wine, a dry sauvignon blanc perhaps.


1 cup quinoa
1 can chickpeas, rinsed and drained
1 english cucumber, chopped
1 avocado, chopped
1 large tomato, chopped
1 ear of corn, kernels removed
Juice of 1 lime
Cooked chicken breast, chopped

Cook quinoa as directed on the package. Chop up all your vegetables except the avocado. In a large bowl mix together the chickpeas, cucumbers, tomato, corn, chicken, and lime juice. Slice the avocado and add to the mix.

This is a Bubbly Kitchen original recipe.

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