BCL - Guacamole-Style Quinoa Popular Recipes

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Guacamole-Style Quinoa

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

Ingredients :

• 1 teaspoon olive oil
• 1/2 sweet onion, diced
• 2 cloves garlic, minced, or extra to flavor
• 1 cup quinoa
• 1 lime, juiced
• 1 3/4 cups hen stock, or as wanted
• 6 tablespoons chopped fresh cilantro
• 6 grape tomatoes, quartered
• 1 avocado, cubed
• 1 jalapeno pepper, diced (elective)

Instructions :

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

• Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic in the hot oil until slightly browned, about five minutes. Stir quinoa into onion mixture and cook dinner until quinoa is lightly browned, approximately 30 seconds.
• Squeeze lime juice right into a 2-cup measuring cup; pour in sufficient fowl inventory to make 2 cups liquid. Pour chicken stock aggregate over quinoa and bring to a boil. Reduce heat, cowl saucepan, and simmer until liquid is absorbed and quinoa is soft, about 15 minutes. Remove saucepan from warmth and chill inside the refrigerator, approximately 1 hour.
• Fold cilantro, tomatoes, avocado, and jalapeno pepper into quinoa mixture. Return quinoa to fridge for flavors to combination or serve right now.

Notes :

• Adding the avocado to the quinoa aggregate even as it's miles hot may additionally cause browning. For a infant-pleasant version, leave out the jalapeno.

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