Quinoa-Avocado Salad
This dish is great the next day for lunch; the lime juice keeps the avocado green.
Place water and rinsed quinoa in a saucepan; bring to boil, reduce heat to low, cover, and simmer 15 minutes. Turn off heat, stir in spinach (if you want, you can add red or sweet onion here if you are substituting them for the green onion) and let sit covered for 10 minutes, or until water is absorbed.
Meanwhile, chop other vegetables. Heat pan over medium-low heat; add raw pumpkin seeds, stirring constantly, just until seeds begin browning and “popping”.
Fluff quinoa with a fork, add remaining ingredients, and add salt & freshly ground black pepper to taste, and maybe more lime juice, especially if you have added additional vegetables.
Note: Feel free to make any substitutions and/or additions – green beans, asparagus, corn, and black beans all work well in this dish. I recently added frozen spinach (cooked first) and it was delicious.
Quinoa is a complete protein. This dish is great by itself for lunch or as a side with dinner.
- 1 c. quinoa, rinsed well
- 1 3/4 c. water
- 1 c. packed baby spinach
- 2 – 4 green onions, chopped (can substitute finely chopped red or sweet onion)
- 1/2 red bell pepper, diced
- 1 fresh ripe avocado, diced
- 1/2 c. raw pumpkin seeds
- 4 Tab. lime juice, or more to taste
- 1 tsp. salt
- freshly ground black pepper, to taste
- optional: 1/4 c. extra virgin olive oil, black beans, fresh corn
Place water and rinsed quinoa in a saucepan; bring to boil, reduce heat to low, cover, and simmer 15 minutes. Turn off heat, stir in spinach (if you want, you can add red or sweet onion here if you are substituting them for the green onion) and let sit covered for 10 minutes, or until water is absorbed.
Meanwhile, chop other vegetables. Heat pan over medium-low heat; add raw pumpkin seeds, stirring constantly, just until seeds begin browning and “popping”.
Fluff quinoa with a fork, add remaining ingredients, and add salt & freshly ground black pepper to taste, and maybe more lime juice, especially if you have added additional vegetables.
Note: Feel free to make any substitutions and/or additions – green beans, asparagus, corn, and black beans all work well in this dish. I recently added frozen spinach (cooked first) and it was delicious.
Quinoa is a complete protein. This dish is great by itself for lunch or as a side with dinner.
