Red Quinoa Salad With Avocado And Tomatoes Recipes
RED QUINOA AND AVOCADO SALAD
A tasty combination of quinoa, avocado, cumin, and lime juice with fresh veggies for a delicious meal!
Provided by Gitano
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 50m
Yield 2
Number Of Ingredients 10
Steps:
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold.
- Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper; stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 37.1 g, Fat 17.3 g, Fiber 11.5 g, Protein 8.1 g, SaturatedFat 2.2 g, Sodium 45.8 mg, Sugar 2.5 g
AVOCADO TOMATO SALAD WITH QUINOA
A fresh, light, and healthy salad, delicious to eat and pretty to look at! You can add your favorite salad veggies and create your own twist. This has become my favorite way to eat quinoa. Adjust ingredients as desired to suit your taste.
Provided by Marlene Lewis
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Combine tomatoes, avocados, celery, green onions, cooked quinoa, and cilantro for salad in a bowl.
- Mix lemon juice, agave, soy sauce, salt, and pepper together in a small bowl. Pour over salad and toss to coat.
- Serve immediately or store in the refrigerator for up to 48 hours. After that the avocados get a bit mushy!
Nutrition Facts : Calories 208.3 calories, Carbohydrate 18.7 g, Fat 15.2 g, Fiber 9.1 g, Protein 3.9 g, SaturatedFat 2.2 g, Sodium 76.6 mg, Sugar 5.4 g
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- QUINOA: Prepare the quinoa by rinsing it under cold water in a fine-mesh sieve to remove the bitter saponin coating. Combine the quinoa and 2 cups water in a small pot over high heat. Bring to a boil, add in 1 teaspoon fine sea salt (or to taste), reduce the heat to low, and cover the pot. Simmer for 10-15 minutes or until the liquid is absorbed. Remove from heat, keep the quinoa covered, and let stand for 10-15 minutes. Fluff with a fork and place in the fridge or freezer to cool to room temperature. Quinoa can be prepared 3-4 days in advance.
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