Servings 10 servings
Ingredients
- 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
- 1/2 teaspoon black pepper
- 3 Tablespoons olive oil
- 2 avocados
- 2 tomatoes
- 1/2 cup chopped white onion
Instructions
- 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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!