BCL - Guacamole-Style Quinoa So Tasty

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Guacamole-Style Quinoa

"My husband and I are following the recommendations of the Virgin Diet (no gluten, soy, eggs, dairy, peanuts, corn, or sugar) and wanted to test with a few new approaches to devour quinoa. We love guacamole, and decided to transfer the components into this wholesome and flavorful quinoa dish."

Ingredients :

• 1 teaspoon olive oil
• half sweet onion, diced
• 2 cloves garlic, minced, or greater to flavor
• 1 cup quinoa
• 1 lime, juiced
• 1 3/four cups chicken stock, or as wanted
• 6 tablespoons chopped sparkling cilantro
• 6 grape tomatoes, quartered
• 1 avocado, cubed
• 1 jalapeno pepper, diced (non-compulsory)

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H30M

• Heat olive oil in a saucepan over medium heat; prepare dinner and stir onion and garlic in the hot oil until slightly browned, about five minutes. Stir quinoa into onion combination and cook till quinoa is gently browned, approximately 30 seconds.
• Squeeze lime juice right into a 2-cup measuring cup; pour in sufficient bird inventory to make 2 cups liquid. Pour bird stock mixture over quinoa and bring to a boil. Reduce warmth, cowl saucepan, and simmer until liquid is absorbed and quinoa is smooth, about 15 minutes. Remove saucepan from heat and kick back in the fridge, about 1 hour.
• Fold cilantro, tomatoes, avocado, and jalapeno pepper into quinoa aggregate. Return quinoa to refrigerator for flavors to blend or serve without delay.

Notes :

• Adding the avocado to the quinoa aggregate at the same time as it's far warm can also cause browning. For a infant-friendly model, miss the jalapeno.

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