Ingredients:
1 cup quinoa (red, regular, or mix)
2 cups vegetable broth
2 avocados, cut into chunks
1 pint yellow or red mini tomatoes
2 stalks of celery
1/2 cucumber, diced
juice of 2 limes
olive oil
1/2 bunch of cilantro, chopped
1 tsp cayenne pepper or paprika
1 tsp garlic
salt and pepper to taste
Cook quinoa with vegetable broth (instead of water) until liquid disappears, about 20 minutes. Stir in spices and olive oil. Fold in vegetables and avocado, mixing gently. Chill in refrigerator 1-2 hours before serving.
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