Monday, June 7, 2010

Avocado Quinoa Salad

Adapted from
Yield 4 servings (or 2 if you are like us and love the veggies)

1/4 cup quinoa
1 cup chicken broth
1 large avocado
juice of 1 lemon
2 Roma tomatoes, diced
1/2 English cucumber, diced (with skin on)
salt and pepper to taste

Cook quinoa according to package directions. If you got yours in the bulk section, then get the broth boiling on the stove, in a pot that has a lid. Add the quinoa, put the lid on, and simmer on low for 15 minutes. Remove it from the heat and leave it covered for 3 minutes, or until all the liquid is absorbed. Allow to cool and fluff with a fork.

Cut the avocado in chunks and add to a bowl with the lemon juice. Toss gently, then add the tomato, cucumber, quinoa, and salt and pepper.

The recipe said to allow it to sit, but I ate it right away and it was delicious. I paired it with some simple grilled chicken breast (olive oil and a pampered chef rub), and it was a great meal!

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