i love food like this, because looking at the ingredient list you know you cannot go wrong. there is zero chance.
i made this for lunch today after spending the entire morning running errands. i was so hungry, i was worried i was going to pass out before the quinoa cooled off.
needless to say i crumbled and gave in before it was entirely cold, which was just fine.
now i realize quinoa is a carb (and i’m trying to avoid). but it’s not a naughty carb. so i make an exception. girls gotta eat, right?
Quinoa, Bell Pepper, Avocado, and Cucumber Salad
Recipe type: Salad
Serves: 4-6
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 3 garlic cloves, minced
- 1 large shallot, chopped
- 1-2 poblanos, cored and chopped
- juice form ½ a lime
- ¼ cup olive oil
- 1-2 medium red, yellow, or orange bell peppers, coarsely chopped
- 1 cucumber, coarsely chopped
- ¼ cup cilantro, chopped
- 2 avocados, cut into ½ inch cubes
Instructions
- Rinse quinoa under running water for 2-3 minutes. In a medium pot, boil water. Add quinoa and cover. Cook for 10-15 minutes until quinoa is fully cooked. Remove from heat, spread quinoa onto a large plate and let cool.
- Meanwhile, combine garlic, shallot, poblanos, lime juice and olive oil in a small bowl. Mix well and let it meld.
- In a large bowl, combine bell peppers, cucumber, and cilantro. Once quinoa has cooled, add it to the bowl.
- Add shallot mixture to quinoa and mix well. Add in avocados. Enjoy your fresh, delicious, and filling salad.
recipe adapted from yoga journal.
recipe rephotographed September 2014.
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