Avocado Quinoa Salad

Avocado Quinoa Salad

SheKnows
  • Prep: 10 min
  • Cook Time: 30 min
  • Total: 40 min
  • Serving: 4

Adapted from a recipe by John Barkley for The Culinary Institute of America and the Produce for Better Health Foundation, this is a healthy, filling salad with many wonderful tastes and textures.

Ingredients

  • 2 tablespoons canola oil
  • 1 cup quinoa, rinsed
  • 1 cup finely diced onion
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano, crumbled
  • 1 1/4 cups chicken stock
  • Salt and black pepper to taste
  • 1 cup seeded, diced cucumber
  • 2 cups seeded, diced tomato
  • 1 cup white kidney beans (canned)
  • 1/2 cup diced red onion
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon minced jalapeno
  • 2 tablespoons finely chopped fresh cilantro
  • 1 1/2 tablespoons fresh lime juice
  • 2 cups diced avocado
  • 24 Belgium endive leaves

Directions

  1. Heat the canola oil in a saucepot over medium heat. Add the quinoa and toast, stirring constantly, until golden brown.
  2. Add the onions, garlic and oregano, and cook, stirring, for 5 minutes.
  3. Add the stock and bring to a simmer.
  4. Season with salt and pepper. Cover pot and cook for 20 minutes, or until tender.
  5. Pour quinoa onto a sheet pan in one layer to cool. Once cool, transfer quinoa to a bowl and add the cucumbers, tomatoes, beans, onions, mint, jalapeno and cilantro, tossing to combine.
  6. Season with lime juice and gently fold in the avocado. Serve with endive.

Recommended for you

Comments

Comments on "Avocado Quinoa Salad"

Martha May 05, 2010 | 10:19 AM

Yummy!

+ Add Comment


(required - not published)