I would love to take the credit for this one, but I found the base for this recipe in the magazine “Extraordinary Health”. So so yummy. I have a hard time not eating this one right out of the serving bowl…
Lime & Avocado Quinoa Salad
: Cowgirl Beans
This is a delicious and light summer dish, perfect for a picnic or a bbq by the pool. Leftovers are awesome wrapped in a nori sheet or a scoop on top of your veggie burger.
1 Cup Quinoa, rinsed well
2 tomatoes (or 5-6 small Campari), diced large
1-2 avocados, diced large
⅓ cup olive oil
sprinkle cayenne pepper
1-2 minced garlic cloves or heavy sprinkle garlic powder
3-4 tbl. lime juice
½ red onion, diced
salt & pepper
Add Quinoa to the bottom of a saucepan over medium heat, stir until toasted.
Add 2 cups boiling water, cover and simmer for 15 minutes. Let Quinoa cool.
Put dressing ingredients in serving dish, add cooled Quinoa, toss until coated.
Carefully toss tomato and avocado to incorporate.
Refrigerate at least 30 minutes, taste, adjust seasonings (add more cayenne/salt etc.)