Ingredients
Scale
- 1 cup uncooked quinoa
- 1.5 cups broth or water
- 1 ripe avocado
- 1 cup cooked chick peas
- 1 cup cherry tomatoes
- 1/2 medium red onion
- 1-2 limes
- *optional: 1-2 tablespoons chopped cilantro
Instructions
- Rinse, soak, and cook quinoa. I always cook my quinoa in a little vegetable or chicken broth, but that’s completely optional.
- Meanwhile, mash up half of the avocado, and mix with juice of 1 lime in a large bowl. (If you’ve got cilantro, I’d suggest adding it here!)
- Clean and quarter your cherry tomatoes, dice your onion, and mix together. Squeeze juice of the other lime over this concoction and set aside.
- After the quinoa is done cooking, fluff it with a fork, then place it aside to cool. I put mine in the freezer for about 5 minutes.
- Once the quinoa is completely cooled, mix it into the mashed avocado. Add the chick peas and tomato-onion-lime “salad.” Finally, top with freshly chopped avocado.
- Personally, I like my meals light in salt and heavy in lime, so I squeezed another quarter of a lime on my portion. You can adjust to your own personal preference!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Lunch, Entree