YIELDS: 4 servings
Quinoa is higher in protein and lower in carbohydrates than other grains, and is a great whole-grain, gluten-free substitute. This light, refreshing salad is easy to prepare.
- 1 cup quinoa, rinsed
- ½ avocado, diced
- ½ medium tomato, diced
- ¼ medium, sweet or Vidalia onion, diced
- ½ Tbsp cilantro
- ½ Tbsp parsley
- salt and pepper
- olive oil (optional)
In a covered medium sauce pan, bring 2 cups of water to a boil. Add rinsed quinoa and decrease heat to simmer. Cover and cook until all liquid has been absorbed (12 to 15 minutes). Let cool. In a mixing bowl, combine quinoa, avocado, tomato, onion, cilantro and parsley. Mix. Add salt and pepper to taste. Those that like a moister salad may add olive oil. Plate and garnish with parsley sprigs.
Recipe submitted by Dr. Lisa Rhodes, doctor of podiatric medicine and licensed acupuncturist. June 2012