Toasted Quinoa and Avocado Salad
Courtesy of California Avocado Commission
Serve With:
Your favorite chilled beverage as a snack or warm tortilla soup as a light dinner.
Servings: 4
Your favorite chilled beverage as a snack or warm tortilla soup as a light dinner.
Prep Time: 30 Min.
Cook Time: 20 Min.
What you need:
* 3/4 oz. canola oil
* 1 c. quinoa, rinsed
* 1 c. onion, finely diced
* 1 Tbsp. garlic, minced
* 1 tsp. oregano
* 1 1/4 c. chicken stock
* 1/2 tsp. salt
* pepper to taste
Avocado Salad:
* 1 c. cucumber, peeled, seeded, and diced
* 2 c. tomatoes, seeded and diced
* 2 c. cooked red beans
* 1/2 c. red onion, small dice, rinsed
* 1 Tbsp. mint, chopped
* 1 Tbsp. jalapeņo pepper, chopped
* 2 Tbsp. cilantro, chopped
* 1 1/2 Tbsp. fresh lime juice
* 2 c. avocado, 1/2" dice
* 24 pieces Belgian endive leaves
* 1 c. quinoa, rinsed
* 1 c. onion, finely diced
* 1 Tbsp. garlic, minced
* 1 tsp. oregano
* 1 1/4 c. chicken stock
* 1/2 tsp. salt
* pepper to taste
Avocado Salad:
* 1 c. cucumber, peeled, seeded, and diced
* 2 c. tomatoes, seeded and diced
* 2 c. cooked red beans
* 1/2 c. red onion, small dice, rinsed
* 1 Tbsp. mint, chopped
* 1 Tbsp. jalapeņo pepper, chopped
* 2 Tbsp. cilantro, chopped
* 1 1/2 Tbsp. fresh lime juice
* 2 c. avocado, 1/2" dice
* 24 pieces Belgian endive leaves
What to do:
1. Heat the canola oil in a saucepot. Add the quinoa and toast, stirring constantly, until golden brown.
2. Add the onions, garlic, and oregano, and stir until aromatic.
3. Add the stock and bring to a simmer.
4. Add salt and adjust the seasonings with pepper. Cover tightly and cook for 20 minutes, or until tender.
5. Place on a sheet pan to cool. Once cool, place the quinoa in a bowl and fold in the cucumbers, tomatoes, cooked beans, onions, mint, jalapeņos, and cilantro.
6. Season with lime. Gently fold in the avocado.
7. Place 1 heaping Tbsp. in an endive leaf.
2. Add the onions, garlic, and oregano, and stir until aromatic.
3. Add the stock and bring to a simmer.
4. Add salt and adjust the seasonings with pepper. Cover tightly and cook for 20 minutes, or until tender.
5. Place on a sheet pan to cool. Once cool, place the quinoa in a bowl and fold in the cucumbers, tomatoes, cooked beans, onions, mint, jalapeņos, and cilantro.
6. Season with lime. Gently fold in the avocado.
7. Place 1 heaping Tbsp. in an endive leaf.
Nutritional information:
Calories: 459; Calories From Fat: 39; Total Fat: 20g; Saturated Fat: 2g; Cholesterol: 2mg; Total Carbs: 61g; Fiber: 15g; Protein: 13g; Sodium: 620mg;