Quinoa is a seed (yes, seed and NOT a grain) that some people may need to get used to. For me, it took a few tries to actually start liking it. My kids and husband are starting to get used to its texture and taste and I'm relieved because 4 out of 5 of us are trying to incorporate more healthy foods during meal times. My husband and I are also trying to lose a bit of weight so that we have more energy - after all, we're not getting any younger!
Like all dishes I introduce you to, this is an easy one Read on if you're interested in trying this out for yourself!
Prep & Cook Time: approximately 25-30 mins
What you'll need:
Gadgets you'll need:
Really, the only thing you're cooking for this recipe is the quinoa.
For every 1 cup of quinoa, use 2 cups of water. In this case, I used 2 cups of quinoa but found it to be too much because, if you haven't cooked this before, the seeds expand once cooked. I think 1 cup will do just fine.
Prep your pot and pour your water and bring to a boil. Pour in your quinoa and cover with lid. Follow cooking instructions on package. Leave to cook for 20-25 mins.
This would be a good time to start prepping the other ingredients. See below how to prep.
Don't worry if you're not done prepping the rest of the ingredients. Since you're waiting for the quinoa to cool, you'll have more than enough time to finish prep.
Wash the fresh veggies and chop up the following ingredients:
NOTE: If you want spice, you can include 1 jalapeno but get rid of the seeds before chopping!
For the grape tomatoes, slice in half (lengthwise). This helps keep their shape. You can slice them smaller but they tend to go soft faster.
For the canned products (beans and corn), drain the liquid with the strainer.
For your lemon, zest all the skin with your grater then cut your lemon in half.
Grab your serving bowl and transfer your quinoa from the pot. Then add your more hearty ingredients (beans and corn) on top.
Next, add the lemon zest, tomatoes, cilantro (set a little of cilantro to the side for garnishing), and green onion. If you decided to add jalapeno, add this too. Pour about 1 tbsp of olive oil on top, and squeeze one half of the lemon (watch the seeds!).
Mix all ingredients and add sea salt and pepper to desired taste. Too much, though, can make this whole dish go south fast!
Now's the time to add the avocado. Cut it in half (lengthwise) and remove the seed. Then scoop out the "flesh" with a spoon. Slice and dice.
Add on top of the mixture and squeeze the remaining half of the lemon (again, watching for seeds). This helps to prevent the avocado from turning brown,
What you're left with is a beautiful, colorful salad that's healthy yet incredibly filling.
Ready to SERVE
Get your plates out and serve it up! If you decide to chill a little further by putting the bowl into the fridge before serving, then that's totally fine! When serving, I like to make sure that I place some of the avocado on top, then garnish with a little bit of the cilantro set aside from earlier.
This is great just by itself. However, if you're craving a little more protein, you can even serve with a side of shredded chicken breast or even smoked salmon. That's how my husband likes it!
Let me know how you like this recipe if you decide to try it. Stay tuned for more easy recipes in the near future!
~ XOXO, Mari
Welcome to my blog where I share my inner thoughts on life and all things I love - beauty, home decor and design, amazing food, our family travels, and fashion!