Toasted Quinoa and Avocado Salad

Toasted Quinoa and Avocado Salad

Courtesy of California Avocado Commission 4 Servings • 30 Min. Prep Time • 20 Min. Cook Time • Your favorite chilled beverage as a snack or warm tortilla soup as a light dinner.
Ingredients
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. jalapeño pepper, chopped
2 Tbsp. cilantro, chopped
1 1/2 Tbsp. fresh lime juice
2 c. avocado, 1/2" dice
24 pieces Belgian endive leaves

Directions:

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, jalapeños, and cilantro.

6. Season with lime. Gently fold in the avocado.

7. Place 1 heaping Tbsp. in an endive leaf.

Nutrition:

Calories: 459; Calories From Fat: 39; Total Fat: 20g; Saturated Fat: 2g; Cholesterol: 2mg; Total Carbs: 61g; Fiber: 15g; Protein: 13g; Sodium: 620mg;