Quick Guacamole Quinoa Salad (Printable Version)
Hearty quinoa tossed with avocado, beans, tomatoes, and fresh lime for a zesty, satisfying dish.
# Ingredients:
→ Grains
01 -
200 g quinoa, rinsed
→ Produce
02 -
2 ripe avocados, halved and pitted
03 -
60 g white or red onion, finely diced
04 -
15 g fresh cilantro, roughly chopped
05 -
150 g cherry tomatoes, quartered
06 -
Romaine lettuce leaves, for serving
07 -
1 garlic clove, minced
08 -
Lime wedges, for serving
→ Canned Goods
09 -
1 can (425 g) black beans, drained and rinsed
→ Condiments and Seasonings
10 -
30 ml freshly squeezed lime juice
11 -
2.5 ml kosher salt
12 -
Extra-virgin olive oil, for drizzling
13 -
Hot sauce, to taste
14 -
Red pepper flakes, to taste
# Steps:
01 -
Prepare quinoa according to package directions, then allow it to cool to room temperature.
02 -
With a paring knife, score avocado flesh in the skin, then scoop it into a large bowl. Mash half the avocado coarsely with a fork, keeping the other half chunky. Add diced onion, chopped cilantro, lime juice, and salt, then mix gently.
03 -
Carefully fold in the black beans, quartered cherry tomatoes, and cooled quinoa. Adjust seasoning if necessary and finish with a drizzle of olive oil.
04 -
Arrange on a bed of romaine lettuce. Top with minced garlic, desired amount of hot sauce, and a sprinkle of red pepper flakes. Serve with lime wedges on the side.
# Notes:
01 -
For optimal texture, ensure quinoa is completely cool before combining with the other ingredients.
02 -
Prepared salad is best consumed fresh but can be refrigerated for up to 1 day.