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Image credit: Kelly Senyei
Quinoa Guacamole Salad
2 cups uncooked quinoa
2 cloves garlic, minced
2 tablespoons cilantro, chopped
2 teaspoons freshly grated lime zest
3 tablespoons fresh lime juice
1 teaspoon salt
½ teaspoon fresh ground black pepper
3 tablespoons olive oil
½ cup white onion, chopped
Rinse the quinoa in a fine mesh sieve until the water runs clear.
Add the quinoa, plus 4 cups water, to a medium saucepan.
Bring the quinoa to a boil then reduce the heat to low and simmer for 25 minutes (uncovered), or until the germ ring is visible (indicating the quinoa is cooked).
Transfer the quinoa to a large bowl to cool.
Whisk together the garlic, cilantro, lime zest, lime juice, salt, pepper and olive oil in a small bowl. Set aside.
Dice the avocados and tomatoes into bite-sized pieces.
Add the diced avocado, tomatoes and onions to the quinoa.
Drizzle with dressing and fold to thoroughly combine.
Serve salad at room temperature or refrigerate and serve cold.
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