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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

Serves 10

Ingredients
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)
  1. 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.
  2. Meanwhile, stir together the lime juice, olive oil, pepper, diced tomatoes, and garbanzo beans.
  3. When the quinoa is done, stir it into the tomato mixture, then cool in refrigerator until cold; about 2 hours.
  4. When the quinoa is cold, fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.

Amount Per Serving:
Calories: 219
Total Fat: 11.1 g
Cholesterol: 3 mg

*NOW items available at your local health food store

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