TOMATO AND AVOCADO QUINOA SALAD I cup dry quinoa, debris and discolored seeds removed 1 1/2 cups organic or reduced-sodium vegetable broth 1 medium avocado, diced 2 tablespoons apple-cider vinegar (2 teaspoons for the avocado, 4 teaspoons for salad) 1 1/2 cups chopped tomatoes 1/4 cup chopped red onion 2 tablespoons chopped cilantro 2 tablespoons extra-virgin olive oil 1/2 teaspoon ground cumin 1/4 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup roasted pepitas (pumpkin seed) Place quinoa in a medium saucepan, cover with water and let soak for 5 minutes to prevent stickiness. Stir, then rinse with cool water in a fine strainer and drain. Return quinoa to the saucepan and add broth. Bring pan to a boil on high heat; reduce heat to low, cover, and cook for 20 minutes until quinoa is tender and liquid is nearly all absorbed. Allow to rest 5 minutes, covered and undisturbed. Spread quinoa on a plate to cool it. (I just cook my quinoa in a rice cooker) Dice avocado, place in a medium bowl and gently toss with 2 teaspoons apple-cider vinegar to prevent browning. Add quinoa and the remaining ingredients and stir. Chill for at least 30 minutes, up to 2 days. Stir in or sprinkle pepitas on top right before serving. Makes 11 servings, 1/2 cup each Per serving: 156 calories; 8 grams fat; 141 mg sodium; 18 grams carbohydrates. Positive thoughts for the young woman with cancer.
Posted on: Wed, 09 Oct 2013 02:16:34 +0000
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