Quinoa and Avocado Salad
Total time: 20 minutes
Quinoa is very high in protein and "contains a balanced set of essential amino acids for humans, making it an unusually complete food" according to Wikipedia. The avocado adds a creamy, luscious, element to the quinoa, (even if the color was a little strange). You can substitute Basmati or Jasmine rice.
Ingredients:
- 1/2 cup quinoa, 100gr, 3.5oz
- 1 cup chicken stock, 225gr, 8oz
- 1 avocado, 170gr, 6oz
- 1 tbs fresh, snipped chives
- Vinaigrette
- 2 tsp Dijon-style mustard, 10gr, .35oz
- 2 tsp tarragon white wine vinegar, 11gr, .38oz
- 2 tsp lemon juice, 10gr, .35oz
- 2 tbs good olive oil, 27gr, .96oz
Instructions:
- Combine quinoa and stock in small saucepan. Cover and bring to a boil.
- Reduce heat and simmer until done, about 15 minutes (or whatever your package says).
- Uncover, fluff with a fork and allow to cool for a few minutes (or longer).
- Cut avocado, remove pit and slice. Cut the slices in half.
- Add vinaigrette and chives to the avocado and stir gently.
- Add avocado to quinoa, stir to combine and serve.
- Vinaigrette
- Put all ingredients into a small bowl and whisk well to combine.
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Nutrition Information
Recipe serves 2
Entire Recipe / per serving
Calories: 894 / 447
Total Carbohydrates: 94 / 47
Dietary Fiber: 23 / 11.5
Total Fat: 59 / 29.5
Saturated Fat: 8 / 4
Cholesterol: 7 / 3.5
Protein: 19 / 9.5
Calcium: 44 / 22
Sodium: 490 / 245
General Technical Details and Disclaimer:.
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
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