1 cup quinoa (rinsed)
1 can chicken broth (14 oz)
1 Tablespoon olive oil
Place rinsed quinoa and chicken broth in medium pan and bring to a boil. Reduce heat to low and cover. Simmer 20-25 minutes or until all liquid is absorbed. Place cooked quinoa in a bowl and toss with olive oil. Refrigerate until cooled completely.
Dice the following ingredients into small dices.
½ cucumber
½ red or green pepper
1 tomato
1-2 Tablespoons red onion
half a bunch of cilantro
1 avocado (slice and place on top of salad to garnish)
When Quinoa is cooled add diced veggies and toss. Season as desired with salt and pepper.
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