Are you new to quinoa or are you on the bandwagon? Personally, I love it! I have used it repeatedly for breakfast, lunch, and dinner. It’s a gluten free pseudocereal, not grain, that hails from South America. It’s related to beets, spinach, and swiss chard. From a nutritional standpoint, it is high in protein and rich in managanese. It also provides magnesium, zinc, folate, and fiber. So really, it’s a no brainer.
When I make a product recommendation, I mean it and I use it. I don’t give my “Cart Worthy” badge of honor to just any product. My favorite line of quinoa products is definitely Ancient Harvest. I love their quinoa and quinoa noodles. If you haven’t tried them yet, you should pick up a box next time you see it and give it a try. For this recipe, any quinoa will work, but I love the line of Ancient Harvest products.
With it being so new, many people don’t know how to use it. I have eaten it as a sweet and savory dish. It really comes down to how you season it and combine it with other foods. This recipe, by far, is my absolute favorite! The flavors combine to make summer salad that your guests will be begging for the recipe.
This salad is filled with a rainbow of colors and nutrition. The dressing is the perfect accompaniment that brings this salad to life. The bonus is a brand new study from the Journal of Nutrition states that eating avocado and tomatoes together, increases beta-carotene absorption. Beta carotene is what gives tomatoes their red color and converts to Vitamin A in your body. Vitamin A is key for immunity, good vision, healthy skin, and cell growth. So let’s get cooking!
- 1 cup of uncooked quinoa
- 2 cups organic chicken broth or stock
- 1 can organic black beans, drained and rinsed
- 1 can organic kernel corn, drained and rinsed
- 1 cup of sliced grapes tomatoes
- 1 avocado, chunked
- 1 cup minced cilantro
- 1-2 tsp. cumin (per your taste)
- Juice of 1/2 lime
- Optional: 1 small jalapeno
- 1 avocado
- 1 cup cilantro
- Juice of 1 small lime
- 3-4 garlic cloves
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup water
- 2 tsp. honey or sweetened to taste
- 1/2 tsp salt
- 1/8 tsp red pepper flakes (if desired)
- Cook quinoa per package directions in 2 cup of chicken stock.
- Once cooked, set aside to completely cool.
- Combine other salad ingredients in a large bowl and set aside.
- For the dressing, combine all the ingredients in a food processor or blender until smooth. (I use an immersion blender). You can add more water if you want it a little thinner. It will be a thicker dressing.
- Add cooled quinoa to bowl of vegetables and toss.
- Refrigerate 1 hour to allow flavors to combine.
- Remove from refrigerator and serve with Avocado Lime Dressing.
- Bon Apetit!
Recipe adapted from BakeYourDay.
The dressing is the perfect addition to this salad! You have to serve them together.
Here are some more reasons to eat quinoa. Get the facts! Dietitians, download crazy for quinoa and use it for your next demo or nutrition education event.
What is your favorite quinoa recipe? Share it below!
If you need more quinoa recipes, check these out:
Avocado Consumption Enhances Human Postprandial Provitamin A Absorption and Conversion from a Novel High–β-Carotene Tomato Sauce and from Carrots J. Nutr. 2014 jn.113.187674; first published online June 4, 2014.