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

  1. Cook one cup of quinoa with almost, but not quite, 2 cups boiling water. Simmer on low for 20 minutes.
  2. While quinoa is cooking, make a bed of your favorite salad greens and toppings.
  3. Add black beans, tomato, corn, and cayenne pepper or other spice for a Cuban flavor.
  4. Scoop the quinoa on top of the salad, and add pineapple chunks and avocado slices.

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