i love food like this, because looking at the ingredient list you know you cannot go wrong. there is zero chance.

i made this for lunch today after spending the entire morning running errands. i was so hungry, i was worried i was going to pass out before the quinoa cooled off.

quinoa, bell pepper, avocado, and cucumber salad | things i made today

needless to say i crumbled and gave in before it was entirely cold, which was just fine.

quinoa, bell pepper, avocado, and cucumber salad | things i made today

quinoa, bell pepper, avocado, and cucumber salad | things i made today
quinoa, bell pepper, avocado, and cucumber salad | things i made today
now i realize quinoa is a carb (and i’m trying to avoid). but it’s not a naughty carb. so i make an exception. girls gotta eat, right?

quinoa, bell pepper, avocado, and cucumber salad | things i made today

Quinoa, Bell Pepper, Avocado, and Cucumber Salad
Recipe type: Salad
Serves: 4-6
 
Ingredients
  • 1 cup uncooked quinoa
  • 2 cups water
  • 3 garlic cloves, minced
  • 1 large shallot, chopped
  • 1-2 poblanos, cored and chopped
  • juice form ½ a lime
  • ¼ cup olive oil
  • 1-2 medium red, yellow, or orange bell peppers, coarsely chopped
  • 1 cucumber, coarsely chopped
  • ¼ cup cilantro, chopped
  • 2 avocados, cut into ½ inch cubes
Instructions
  1. Rinse quinoa under running water for 2-3 minutes. In a medium pot, boil water. Add quinoa and cover. Cook for 10-15 minutes until quinoa is fully cooked. Remove from heat, spread quinoa onto a large plate and let cool.
  2. Meanwhile, combine garlic, shallot, poblanos, lime juice and olive oil in a small bowl. Mix well and let it meld.
  3. In a large bowl, combine bell peppers, cucumber, and cilantro. Once quinoa has cooled, add it to the bowl.
  4. Add shallot mixture to quinoa and mix well. Add in avocados. Enjoy your fresh, delicious, and filling salad.

recipe adapted from yoga journal.

recipe rephotographed September 2014.

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