Simple Quinoa Salad
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large handful fresh cilantro
drizzle honey or agave nectar (optional)
cups grape tomatoes
First, rinse quinoa thoroughly in a small strainer. Bring 3 cups of water to a boil. Put quinoa in water and reduce heat to simmer. Cover and cook until all water is absorbed (10-15 minutes).
While the quinoa is cooking, halve your tomatoes and cut up your avocado and cilantro.
Once the quinoa is cooked, drizzle with olive oil and agave or honey and sprinkle with salt, pepper.
Stir up the quinoa to release some heat and bring to room temp.
Stir in avocado, tomato and cilantro, squeeze your citrus over this, toss and enjoy!
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 1 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Fun fact: Quinoa is known as “the mother grain” but technically it’s not a grain at all. It’s actually a tiny, tough little seed. Despite its tough exterior, cooked quinoa has a light, fluffy texture and a slightly nutty taste. Because quinoa is also very absorbent, it will take on whatever flavors it’s prepared with and for that reason, soaks up the fresh flavors of cilantro, tangy lemon, avocado and tomato in this basic quinoa salad beautifully. If the call for a drizzle of honey or agave nectar seems bizarre, try it and see what you think. We’ve found that a touch of sweetness is the perfect balance to the more acidic flavors in this easy quinoa salad.