Cuban Quinoa Salad with Avocado
I love having this for lunch when the weather is warm and I’m in a hurry.
Quinoa mixed into salad from Ozark Natural Foods
Despite the fact that it’s getting cold outside and I’ve switched to quinoa soup instead of salad, I wanted to share this recipe with you and make sure I don’t forget how delicious this was! Part of journey with Ripples has been learning how to eat whole, real food. We aren’t 100% raw, but this year I’ve been eating more fresh foods than ever before. This is how earthbag homes get built and vegetable gardens are sown, rather than the Pizza Hut model I used to be so fond of, which created more medical bills. My dietary choices of a decade ago are part of the reason I’m struggling to be healthy now. I’m hopeful that through recipes like this one, I might acquire the kind of body a country life requires. Or at least a hardier, healthier one.
Cuban Quinoa Salad with Avocado
- Cook one cup of quinoa with almost, but not quite, 2 cups boiling water. Simmer on low for 20 minutes.
- While quinoa is cooking, make a bed of your favorite salad greens and toppings.
- Add black beans, tomato, corn, and cayenne pepper or other spice for a Cuban flavor.
- Scoop the quinoa on top of the salad, and add pineapple chunks and avocado slices.