Source: Down Home Healthy Living 2.0
(Philadelphia Chapter of the National Black Leadership Initiative on Cancer)
Serves 10
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 teaspoon kosher salt
- ¼ cup fresh lime juice
- 2 tablespoons olive oil
- 1/8 teaspoon ground black pepper
- 1 – 14 ounce can of diced tomatoes with green chili peppers, drained
- 1 – 14 ounce can of garbanzo or black beans, drained and rinsed
- 1 bunch cilantro, chopped
- 2 avocados, cubed
- ¼ cup crumbled cotija cheese or Mexican cheese blend
Instructions
- Bring quinoa, water, and salt to a boil in a saucepan.
- Reduce heat to medium-low, cover; simmer until the quinoa is tender. 20 to 25 minutes.
- Meanwhile, stir together lime juice, olive oil, pepper, diced tomatoes, and garbanzo beans.
- When the quinoa is done, stir it into the tomato mixture.
- Cool in refrigerator until cold, about 2 hours.
- Fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.
Nutrition Information
Serving Size: per ½ cup
Calories: 210; Total Fat: 11g (Saturated Fat: 2g); Sodium: 404mg; Cholesterol: 3mg;
Total Carbohydrate: 23g; Dietary Fiber: 5.9g; Sugar: 0g; Protein: 6g.