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Nutritional Information
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Toasted Quinoa and Avocado Salad
Recipe Courtesy of California Avocado Commission
  • 3/4 ounce Canola Oil
  • 1 cup Quinoa, rinsed
  • 1 cup Onion, finely diced
  • 1 tablespoon Garlic, minced
  • 1 teaspoon Oregano
  • 1 1/4 cups Chicken Stock
  • 1/2 teaspoon Salt
  • Pepper to Taste
  • Avocado Salad:
  • 1 cup Cucumber, peeled, seeded, and diced
  • 2 cups Tomatoes, seeded and diced
  • 2 cups Cooked Red Beans
  • 1/2 cup Red Onion, small dice, rinsed
  • 1 tablespoon Mint, chopped
  • 1 tablespoon JalapeƱo Pepper, chopped
  • 2 tablespoons Cilantro, chopped
  • 1 1/2 tablespoons Fresh Lime Juice
  • 2 cups Avocado, 1/2" dice
  • 24 Pieces Belgian Endive Leaves

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  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, jalapeƱos, and cilantro.
  6. Season with lime. Gently fold in the avocado.
  7. Place 1 heaping Tbsp. in an endive leaf.
Servings: 4
Prep Time: 30 minutes
Cook Time: 20 minutes
Notes: Serve With: Your favorite chilled beverage as a snack or warm tortilla soup as a light dinner. Nutritional information: Calories: 459; Calories From Fat: 39; Total Fat: 20g; Saturated Fat: 2g; Cholesterol: 2mg; Total Carbs: 61g; Fiber: 15g; Protein: 13g; Sodium: 620mg;