Toasted Quinoa and Avocado Salad

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A colorful mix of Southwest ingredients. A perfect compliment to Mexican entrees or as a side dish at a BBQ.

1 cup TruRoots Organic Quinoa, toasted
1 3/4 cups water
1/2 cup roasted red pepper, chopped
1/3 cup green onions, sliced
1/2 cup cooked or canned black beans, rinsed
1/4 cup fresh cilantro, chopped
kosher salt, to taste
ground black pepper, to taste
1/4 cup roasted pepitas (hulled pumpkin seeds)
1/4 cup olive oil
3 tablespoons lime juice
1 fresh avocado

Place the quinoa in a nonstick frying pan to toast it, stirring frequently. As soon as some of the seeds start to pop remove the quinoa from the pan. Put the toasted quinoa and water into a pot. Bring the mixture to a boil, cover and simmer according to the directions on the package. Remove from the heat and leave the lid on for an additional 10 minutes. Fluff with a fork as you would for rice and let cool. Once the quinoa has cooled, mix in the roasted red pepper, green onions, black beans, and cilantro. Add salt, pepper, and roasted pepitas to the quinoa mixture. Cut the limes in half and squeeze out 3 tablespoons of lime juice. Add 1/4 cup of olive oil and the lime juice to the salad. Mix well. Cut the avocado in half and remove the pit. Score the avocado while it is still in the skin and then scoop out the flesh and gently mix it in with the salad.

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