TOASTED QUINOA AND AVOCADO SALAD

Ingredients

• 0.750¾ oz. canola oil
• 1.0001 cup quinoa, rinsed
• 1.0001 cup onion, finely dice
• 1.0001 Tbsp. garlic, minced
• 1.0001 tsp. Mexican oregano, crumbled
• 1.2501 ¼ cup chicken stock
• 0.500½ tsp. salt
• 0.000 pepper to taste
• 0.000

  Avocado Salad

• 1.0001 cup cucumber, peeled, seeded, and diced
• 2.0002 cup tomato, seeded and diced
• 1.0001 cup tepary beans, cooked (see note below)
• 0.500½ cup red onion, small dice, rinsed
• 1.0001 Tbsp. mint, chopped
• 1.0001 Tbsp. jalapeños, chopped
• 2.0002 Tbsp. cilantro, chopped
• 1.5001 ½ Tbsp. lime juice
• 2.0002 cup avocado, 1/2" dice
• 24.00024 pieces Belgium endive leaves

Instructions

1. Heat the canola oil in a saucepot. Add the quinoa and toast, stirring constantly, until golden brown.
2. Add the onions, garlic, and oregano, and stir until aromatic.
3. Add the stock and bring to a simmer.
4. Add salt and adjust the seasonings with pepper. Cover tightly and cook for 20 minutes, or until tender.
5. Place on a sheet pan to cool. Once cool, place the quinoa in a bowl and fold in the cucumbers, tomatoes, cooked beans, onions, mint, jalapeños, and cilantro.
6. Season with lime. Gently fold in the avocado.

Yields:  2 Cups of Fruits and Vegetables and Beans per Serving . Color Group(s): Green, White, Red

Prep Time: Assumes cooking quinoa while cutting vegetables Cook Time: Assumes tossing together

Serving Suggestions:
To serve: Place 1 heaping tablespoon in an endive leaf.

Note: Any kind of bean or legume can be substituted for the tepary beans.

Recipe developed by The Culinary Institute of America as an industry service for Produce for Better Health Foundation. Recipes are based on concepts developed by chefs attending Produce First!

All PBH endorsed recipes meet nutrition standards that maintain fruits and vegetables as healthy foods. Optional ingredients such as salt and pepper listed “as desired” are not included in nutritional analysis.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.