Avocado, Tomato & Black Bean Quinoa (AKA “Pretending It’s Summer Quinoa”)
1 C quinoa
2 C water
1/4 t salt
1 avocado, pitted and cut into 3/4-inch cubes
Juice of 1 lemon
1 C grape or cherry tomatoes, halved lengthwise
1 can black beans, rinsed and drained
1 scallion, thinly sliced
1 T minced fresh cilantro
1/4 t cayenne pepper
Salt and pepper to taste
2 T garlic oil (see below for recipe); or olive oil
Rinse the quinoa well in a fine mesh strainer under cold running water. Drain and combine in a pot with 2 cups water and 1/4 teaspooon salt. Set the pot over high heat and bring just to a boil, then decrease the heat to low and cover. Simmer for 15 minutes or until all the water has been absorbed. Cool the quinoa to room temperature.
Gently coat the avocado in the lemon juice, then add the tomatoes. Add the remaining ingredients and gently fold together to not break apart the avocado. Season to taste with cayenne pepper, salt and black pepper.
Makes 4 main dishes
Garlic Oil – (optional)
1 garlic clove, sliced
2 T extra virgin olive oil
Heat the garlic and olive oil in a small pan over low heat. Cook gently until the garlic is soft, fragrant and just beginning to brown around the edges, stirring often, about 5 to 8 minutes. Be careful not to burn the garlic.
Remove the pot from the heat and cool to room temperature. Chop the garlic cloves and add to the quinoa mixture with the oil.