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Gingery Quinoa with Avocado and Lime

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Gingery Quinoa with Avocado and Lime

Active Time: 25 minutes   |   Total Time: 25 minutes   |   Serves 2  |  Vegan  |  Gluten Free

  • ½ cup quinoa
  • 2 tablespoons extra virgin olive oil, plus more for serving
  • 1 tablespoon grated fresh ginger
  • 2 scallions, thinly sliced
  • ⅛ teaspoon kosher salt, plus more for serving
  • 1 cup wild arugula
  • ½ cup of an avocado
  • ¼ cup fresh cilantro leaves
  • 1 lime, cut into wedges

​In a small saucepan, combine the quinoa with 1 cup of water over medium-high heat. Let come to a boil. Then cover with a tight fitting lid, reduce the heat to low, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Remove from the heat, fluff with a fork, and let stand, covered, for 5 more minutes. (You can do this a day or two ahead of time).

Grate the ginger and slice the scallions.

In a nonstick skillet, heat the oil over medium high heat. Add the ginger and cook, stirring, for 30 seconds. Add the quinoa and salt and stir to coat. Cook 5 to 6 minutes, until the quinoa starts to crisp up.

Divide the quinoa among bowls.Top with the arugula, avocado, scallions, and cilantro. Drizzle with a little more oil and sprinkle with a pinch of salt. Squeeze lime over everything.

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