Though technically a seed, Quinoa is classified as a whole grain and is a good source of plant protein and fiber. One cup cooked provides about 8 grams of protein and 5 grams of fiber. Throw in some seeds and avocado and you have a nutritional powerhouse of a meal!
- You will know when your quinoa is done because it will look different, as if it has cooked open, to reveal the germ inside the kernel.
- Adding lime juice to the avocado reduces its blackening (due to oxidization), and also makes up the acidic element necessary in salads.
Quinoa is a superfood full of fiber, protein, and vitamins. It gives the salad a crunchy, nutty flavor. For a heartier meal, add your favorite protein and any other veggies.
- Boil the quinoa in a pot until done (see Tip), then drain and set aside.
- In the meantime, toast the seeds in a hot, dry pan until golden and fragrant. Stir the toasted seeds into the cooked, drained quinoa and leave to cool a little.
- Once cool, stir in half the olive oil and the juice of one lime half.
- Dice or slice the avocado and drizzle over the juice of the remaining lime half. In a bowl, toss the salad leaves in the remaining olive oil and season with salt.
- Divide the salad leaves between two salad bowls and add the seasoned, seedy quinoa.
- Top with the crème Fraiche and the avocado. Finish with salt and freshly ground black pepper and chopped cilantro (if using).
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 855Total Fat: 70gSaturated Fat: 18gCholesterol: 35mgSodium: 160mgCarbohydrates: 49gFiber: 12gSugar: 3gProtein: 16g