May 16, 2012

Lime Quinoa Salad with Avocado and Mint

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Simple salads are what life is all about.

Salads are so light and healthy and can contain so many different flavors and textures that they are endless with possibilities... even when you introduce one of my favorite ingredients, quinoa.
My mother doesn't really get the whole blogging thing, but she tried extra hard to read and understand the concept that I type and write on the web. She does however know how to find and follow something she really likes. There is a website (aka blog) that she follows that is anything and everything quinoa. There are winter entree's and light spring salads to everything in between and being another woman of health, she sure loves her quinoa.

I myself am a new fan to quinoa and all it's fabulous health benefits. Quinoa is also delicious and so conforming to whatever dish it's in... ergo the salad.
Quinoa is super light and fluffy. Add in some mint and avocados and you have a bowl of flavor that can hold it's own as a vegetarian dish or as a side to grilled chicken. 

There are so many ways a salad can go and this one went just right. Next time I get together with my mother I am going to have to share this one with her, or see if her quinoa blogging friend has something similar that I can test out.

Happy Wednesday!
Lime Quinoa Salad with Avocado and Mint
Servings: 4

1 cup quinoa
2 cups vegetable broth
2 tbsp olive oil (or organic coconut oil)
1 fresh lime, juiced
2 cloves garlic, minced
1-2 large shallots, dicedsprigs of mint fresh, chopped
1 avocado, diced
1/4 cup parsley

Heat 1 tbsp oil in saucepan over meadium-high heat. Cook shallots in oil for 5 minutes or until translucent. Stir in quinoa and vegetable broth and cook the quinoa covered, until all of the liquid is absorbed. Your quinoa should turn out fluffy, tender and perfect.

In a large bowl mix the olive oil, lime juice and garlic. Finely chop mint and parsley and add to mixture. Scoop the cooked quinoa into the bowl, tossing lightly with a fork until combined. Lastly you want to add the diced avocados, incorporating them gently to the salad as you do not want to mash the avocados.

This recipe can be prepared up to a day ahead. This allows the flavors of the salad to marinate and you really get the full effect of the salad, but it can also be served immediately.
Recipe and photos by A Healthy Jalapeño 

Nutritional Info
Calories: 288
Total Fat: 11g
Cholesterol: 0mg
Sodium: 8mg
Total Carbs: 57g
Dietary Fiber: 5g
Protein: 10g



Sandra M. said...

I am also a new fan of Quinoa! Love your idea, and looks like very satisfying meal! Thank you for sharing and have a lovely day!

Kelly | Eat Yourself Skinny said...

Wow this looks fantastic, I love all the flavors! :)