Cheesecake Brownie Bites. Banana Bread French Toast. Vanilla Bean Rice Pudding Crème Brûlée. Things have been, how can I put this, rather bikini un-friendly around here lately (and by “lately,” I mean “as per usual”). So I decided to give the waistband of my pants a break this week by lightening up the caloric load with Quinoa Guacamole Salad, and I’m also serving up a few tips in my video below for how to cook quinoa so that it’s super light and fluffy.
The dish is a mash-up of two of the most popular recipes on the site, Guacamole Bruschetta and Quinoa with Corn and Scallions. It takes the best of both ingredient lists and whisks them into a whole grain, veggie-packed, fresh and citrusy salad that’s just as tasty as a starter or as a main course.
And now that it’s officially summer, I’m hoping that this recipe makes bathing suit shopping a pinch less painful. That is, until next week’s recipe hits the interwebs. (Hint: It rhymes with “schmeanut schmutter snookies.”)
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Quinoa Guacamole Salad
Yield: 8-10 servings
- 2 cups uncooked quinoa
- 2 cloves garlic, minced
- 2 Tablespoons chopped cilantro
- 2 teaspoons freshly grated lime zest
- 3 Tablespoons fresh lime juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 Tablespoons olive oil
- 2 avocados
- 2 tomatoes
- ½ cup chopped white onion
- Rinse the quinoa in a fine mesh sieve until the water runs clear.
- Add the quinoa, plus 4 cups water, to a medium saucepan. Bring the quinoa to a boil then reduce the heat to low and simmer for 25 minutes (uncovered), or until the germ ring is visible (indicating the quinoa is cooked). Transfer the quinoa to a large bowl to cool.
- Whisk together the garlic, cilantro, lime zest, lime juice, salt, pepper and olive oil in a small bowl. Set aside.
- Dice the avocados and tomatoes into bite-sized pieces. (See Kelly's Notes.)
- Add the diced avocado, tomatoes and onions to the quninoa. Drizzle with dressing and fold to thoroughly combine.
- Serve salad at room temperature or refrigerate and serve cold.
- Kelly's Notes:
- To avoid adding excess liquid to the salad, de-seed the tomatoes with a small spoon before dicing.
- Dice the avocados at the last possible moment to avoid having them brown prior to folding into the salad.