This Quinoa Fiesta Bowl makes a great meatless meal, side dish, or salad.  I like to eat it warm, combining the ingredients right after the quinoa has cooled down just a bit once cooked.  It is also nice to enjoy as a chilled salad.  If you plan to serve it chilled, keep the cooked quinoa and other ingredients stored separately in the refrigerator.  Then combine the ingredients and toss with the dressing just before serving.  As an entree this recipe will serve 2-3 and as a side dish it serves 6.

Rinse and drain 1 cup of quinoa.

Place quinoa and 2 cups of water in a sauce pan and bring to a boil.

Reduce to a simmer, cover and cook until all the water is absorbed, about 10-15 minutes.

Chop one red pepper.

Place the chopped pepper in a medium bowl.

Chop one large fresh tomato.

Add the tomato to the pepper.

Cut an avocado in half and remove the pit.

Cut each half lengthwise and crosswise to the skin.

Scoop the avocado out with a large spoon and add to the bowl.

Wash, dry, and chop a bunch of fresh cilantro.

Add 1/4-1/2 cup chopped cilantro.

Add 1 teaspoon of minced jalapeno.

Add 1/4 cup toasted pine nuts.

Mix ingredients.

When quinoa is done cooking allow to cool for a few minutes until warm and add to the other ingredients.

Whisk together 1/4 cup olive oil, 2 Tablespoons fresh lime juice, 1 teaspoon minced garlic,

1 teaspoon salt and 1 teaspoon cumin and add to the bowl.

Mix well.


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