This week's recipe is courtesy of allrecipes.com
*Tip: This salad can be served warm in a tortilla, or as a filling for tacos and burritos
Cook Time: 20 Min
Ready In: 2 Hrs 40 Min
Servings: 4
Ingredients:
1/3 cup and 1 tablespoon quinoa
3/4 cup and 2 teaspoons water
1/2 teaspoon kosher salt
1 tablespoon and 1-3/4 teaspoons fresh lime juice
2-1/2 teaspoons olive oil
1/8 teaspoon ground black pepper
3/8 (14 ounce) can diced tomatoes with green chile peppers, drained
3/8 (14 ounce) can garbanzo beans, drained and rinsed
3/8 bunch cilantro, chopped
3/4 avocados, cubed
1 tablespoon and 1-3/4 teaspoons crumbled cotija cheese
Directions:
1. Bring quinoa, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Meanwhile, stir together the lime juice, olive oil, pepper, diced tomatoes, and garbanzo beans. When the quinoa is done, stir it into the tomato mixture, then cool in refrigerator until cold, about 2 hours
2. When the quinoa is cold, fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.
Nutritional Information:
Per Serving
Calories: 219
Calories from Fat: 100
Total Fat: 11.1g
Cholesterol: 3mg
Sodium: 515mg
Total Carbs: 25.7g
Dietary Fiber: 6.2g
Protein: 6.3g
% Daily Value *
Total Fat 11.1g 17 %
Saturated Fat 2g 10 %
Cholesterol 3mg 1 %
Sodium 515mg 21 %
** Potassium 442mg 12 %
Total Carbohydrates 25.7g 8 %
Dietary Fiber 6.2g 25 %
Protein 6.3g 13 %
** Sugars 0.4g
** Vitamin A 12 %
** Vitamin C 19 %
** Calcium 8 %
** Iron 18 %
** Thiamin 11 %
** Niacin 18 %
** Vitamin B6 27 %
** Magnesium 23 %
** Folate 55 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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