Toasted Quinoa and Avocado Salad
Courtesy of California Avocado Commission 4 Servings • 30 Min. Prep Time • 20 Min. Cook Time • Your favorite chilled beverage as a snack or warm tortilla soup as a light dinner.Ingredients |
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3/4 oz. canola oil |
1 c. quinoa, rinsed |
1 c. onion, finely diced |
1 Tbsp. garlic, minced |
1 tsp. oregano |
1 1/4 c. chicken stock |
1/2 tsp. salt |
pepper to taste |
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Avocado Salad: |
1 c. cucumber, peeled, seeded, and diced |
2 c. tomatoes, seeded and diced |
2 c. cooked red beans |
1/2 c. red onion, small dice, rinsed |
1 Tbsp. mint, chopped |
1 Tbsp. jalapeño pepper, chopped |
2 Tbsp. cilantro, chopped |
1 1/2 Tbsp. fresh lime juice |
2 c. avocado, 1/2" dice |
24 pieces Belgian endive leaves |
Directions:
1. Heat the canola oil in a saucepot. Add the quinoa and toast, stirring constantly, until golden brown.
2. Add the onions, garlic, and oregano, and stir until aromatic.
3. Add the stock and bring to a simmer.
4. Add salt and adjust the seasonings with pepper. Cover tightly and cook for 20 minutes, or until tender.
5. Place on a sheet pan to cool. Once cool, place the quinoa in a bowl and fold in the cucumbers, tomatoes, cooked beans, onions, mint, jalapeños, and cilantro.
6. Season with lime. Gently fold in the avocado.
7. Place 1 heaping Tbsp. in an endive leaf.