Monday, May 4, 2015

Tomato-Avocado Quinoa Salad

When Erin introduced Andrea and me as the new "bringers of hot dinner," she mentioned that I like to experiment with vegan cuisine. True. One of my favorite new cookbooks is Angela Liddon's The Oh She Glows Cookbook.

But sometimes I don't like how much work goes into cooking vegan. That's why I like this easy, yummy tomato-avocado quinoa salad and why it is a weekly must-make, must-eat Chez George. My husband, younger daughter and I love to have this for lunch or dinner. (Let that sink in. My husband and six year-old eat quinoa!) It's an easy lunch to pack for work. And it's healthy and filling as quinoa is an ancient grain and complete protein. It's also gluten free.

You'll find other quinoa recipes here at Hot Dinner Happy Home. There's Greek Quinoa Salad. There's Warm Quinoa Salad with Spinach and Mushrooms. There's Quinoa with Corn and Black Beans. Check out our vegetarian section for more.


Tomato-Avocado Quinoa Salad
Cherry tomatoes
Cracked pepper
Olive oil

Cook quinoa according to the package directions. We always cook a full bag at a time, because between Jeff, Penny and I it doesn't take long to eat it up.

Slice cherry tomatoes in half

Cut up avocado.

Depending on how hungry you are, put a cup or two of quinoa into a bowl. The quinoa can be warm, room temp or cold. Jeff prefers it cold. I like it all ways. Top with tomatoes, avocado, cracked pepper, salt and 1 tablespoon olive oil. Eat and feel awesome about the healthy choice you made to fuel your body.

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