Guacamole Quinoa (Printable Version)
Zippy quinoa tossed with beans, ripe avocado chunks, tomatoes, and a shot of fresh lime for a lively, filling bite.
# Everything You’ll Need:
→ Grains
01 -
Rinse 200g of quinoa
→ Produce
02 -
A bunch of romaine leaves for plating
03 -
15g cilantro, roughly chopped up
04 -
One minced garlic clove
05 -
Quarter 150g of cherry tomatoes
06 -
Slice two ripe avocados in half and take out the pit
07 -
Serve with lime wedges
08 -
Chop 60g red or white onion super fine
→ Canned Goods
09 -
1 (425g) can of black beans, drained and rinsed off
→ Condiments and Seasonings
10 -
Sprinkle in red pepper flakes as you like
11 -
2.5ml kosher salt
12 -
Fresh lime juice, 30ml
13 -
Add hot sauce till it's just right for you
14 -
Drizzle on some extra-virgin olive oil
# Steps to Cook:
01 -
Cook your quinoa exactly how the package says. Let it cool all the way down so it's not warm anymore.
02 -
Cut crisscross lines in each avocado half with a small knife. Scoop it out into a big bowl. Smash up half the avocado, leaving the rest in chunks. Toss in chopped cilantro, onion, salt, and lime juice. Mix gently so it stays chunky.
03 -
Tip in the cooled quinoa, your black beans, and chunked tomatoes. Gently fold everything together. Splash on olive oil and tweak the salt if you want.
04 -
Lay out a handful of romaine. Pile on your mash. Top with the minced garlic, a dusting of pepper flakes, and as much hot sauce as you want. Lime wedges go on the side.
# Extra Suggestions:
01 -
Only mix in the quinoa once it's cooled off or things will go mushy.
02 -
You can stash this salad in the fridge for a day, but it's really best super fresh.