Here’s a delicious and nutritious lunch recipe for “Quinoa Avocado Salad”:
Quinoa Avocado Salad
Ingredients:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Optional: crumbled feta cheese, sliced almonds, cooked chickpeas
Instructions:
- Cook Quinoa:
- Rinse the quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
- Prepare Vegetables:
- In a large mixing bowl, combine the diced avocado, halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped cilantro.
- Make Dressing:
- In a small bowl, whisk together the lime juice, extra virgin olive oil, salt, and pepper to make the dressing.
- Assemble Salad:
- Add the cooked and cooled quinoa to the bowl of vegetables. Pour the dressing over the salad ingredients.
- Toss and Serve:
- Gently toss everything together until the salad is evenly coated with the dressing.
- Add Optional Ingredients:
- If desired, add crumbled feta cheese, sliced almonds, or cooked chickpeas for extra flavor and protein.
- Serve:
- Divide the quinoa avocado salad into serving bowls. Garnish with additional cilantro or lime wedges if desired. Serve immediately and enjoy!
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