Quinoa is one of the most healthy grains in this world 🙂

Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

I love this salad on any given day and the best thing is my kids eat it all up when I serve with a creamy guacamole.

Ingredients:

1/2 cup quinoa

5 Cloves of chopped garlic

1 can of black beans

1 small onion chopped

1 jalapeno chopped -optional

1/2 cup chopped zucchini

1/2 tsp turmeric

salt to taste

1/2 tsp curry powder

1/2 tsp cayenne

Evoo

For Guacamole:

1/2 onion chopped

1 avocado mashed up (save the outer skin of the avocados)

lemon juice from 1 lemon

Cilantro for garnish

salt to taste

Preparation:

For Avocado Salad Boats:

This is such a forgiving recipe that you can add any veggies you like to it. Take a pan and add 1 tsp of EVOO and transfer the chopped garlic, onion, jalapeno and zucchini. Mix well and saute with salt, turmeric and curry powder. Add in the rinsed black beans and mix well for about 3 minutes. Add 1/2 cup quinoa and toast for 3-4 minutes and mix. Now add 1 cup of water to the pan with all the ingredients and let it cook uncovered for about 10 minutes till all water evaporates. If quinoa seems uncooked, add another 1/2 cup water and let it cook uncovered. You want to cover it for the last 3 minutes with a lid so the quinoa turns out fluffy. Keep aside.

For Guacamole:

Take a bowl. Add mashed guacamole with salt and lemon juice and mix well to a creamy pulp. Then transfer chopped onions, salt to taste and garnish with Cilantro.

Plating:

For plating, transfer quinoa salad into the outer skins of avocados and place these boats with guacamole.