Tex-Mex Quinoa Salad
Adapted from www.allrecipes.com
This versatile salad can be served warm in a tortilla or as a filling for tacos and burritos
|1 cup NOW Real Food® Organic Quinoa*|
|2 cups water|
|1 teaspoon kosher salt|
|1/4 cup fresh lime juice|
|2 tablespoons Ellyndale Organics™ Extra Virgin Olive Oil|
|1/8 teaspoon ground black pepper|
|1 (14 ounce) can diced tomatoes with green chile peppers, drained|
|1 (14 ounce) can garbanzo beans, drained and rinsed|
|1 bunch cilantro, chopped|
|2 avocados, cubed|
|1/4 cup crumbled Cotija cheese (Parmesan or feta cheese may be substituted)|
- Bring quinoa, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender; 20 to 25 minutes.
- Meanwhile, stir together the lime juice, olive oil, pepper, diced tomatoes, and garbanzo beans.
- When the quinoa is done, stir it into the tomato mixture, then cool in refrigerator until cold; about 2 hours.
- When the quinoa is cold, fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.
Amount Per Serving:
Total Fat: 11.1 g
Cholesterol: 3 mg
*NOW items available at your local health food store