Avocado, the good fat. Quinoa, the mother of all grains. Together they give you a punch of nutrition! Avocados are a nutrient dense fruit filled with almost 20 essential nutrients including fiber, potassium and minerals. Quinoa, referred to as a grain, is actually an edible seed also packed with protein, fiber and minerals. Thought to be sacred as far back as in the Inca Empire, quinoa recently became trendy as a “super food”. Enjoy Basil Avocado Quinoa on Meatless Monday or top with cooked chicken, shrimp or beef. Either way I guarantee you’ll be coming back for seconds!
Lemon Basil Avocado Quinoa
1 cup uncooked quinoa
1 cup frozen peas, thawed
3 Tbs. olive oil, preferably extra virgin
3 Tbs. lemon juice
1 tsp. lemon zest
3/4 tsp. kosher salt
1/4 tsp. pepper
1 avocado, chopped, 1 cup
3 Tbs. thinly sliced fresh basil
1. In medium saucepot bring 2 cups water to a boil over medium-high heat. Add quinoa. Reduce heat and simmer, covered, until water has been absorbed, 12-15 minutes.
2. Remove from heat. Using a fork, fluff up quinoa and then stir in peas. Let stand, covered, 5 minutes. Uncover and cool slightly.
3. Meanwhile, in serving dish combine olive oil, lemon juice, lemon zest, kosher salt and pepper until blended.
4. Stir in quinoa mixture, avocado and basil, gently tossing until evenly coated. Serve at room temperature or chilled.
Makes 5 cups.