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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