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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.
You can combine this excellent recipe as side dish for some others from our collection.
To avoid adding excess liquid to the salad, de-seed the tomatoes with a small spoon before
Dice the avocados at the last possible moment to avoid having them brown prior to folding into
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