The Clueless Vegan

May 24, 2013

I am so obsessed with Avocado right now, I can eat them on their own with a tiny bit of salt…OMG So Good. I have been getting them from my Organic Grocery, all the way from Mexico. But now the USA has Green Avocado coming into season, so I am going to switch them up. I love mixing these up in a salad too. I am going to give away my awesome recipe for a great lunch/dinner Quinoa Salad, just because it is so darn good. ENJOY!

Ketsy’s Decadent Avocado Quinoa Bowl

A versatile cold Quinoa salad with Avocado, Black Beans, Grapefruit, and Red Bell Peppers. Can be served as a lunch or dinner item, or serve as a side dish. Colorful, delicious, and versatile, you can easily switch in ingredients you enjoy and have on hand.
Ingredients:
2 cups (500 mL) Vegan Vegetable Stock
1 cup (240 mL) Dry Organic Whole Grain Quinoa (Pre-washed)
1 medium Organic Cooking Onion - Diced
½ Red Bell Pepper - Seeded and Diced
2 Large Cloves of Garlic - Crushed in Garlic Press
1/8 cup Chopped Fresh Organic Parsley
½ pint Cherry or Grape Tomatoes (Halved)
1 Medium Organic Grapefruit - Peeled, Sectioned, Chopped into cubes, Reserve Juice
1 Medium Organic Avocado - Cut into small cubes
1 Can (398 mL) Organic Black Beans - Drained and Well Rinsed
2 Tbsp. Extra Virgin Olive Oil
3 Tbsp. Apple Cider Vinegar
Directions:
1. Bring Vegetable Stock to a boil in a 2.5L sauce pan. Add Quinoa to Broth and stir. Return to a boil, then cover. Reduce heat to medium and cook covered for 14-18 minutes until all stock has been absorbed. Remove from heat and fluff Quinoa Grains, add chopped Red Bell Pepper, Onions, and Garlic to to pot, and cover. Let Stand 15 minutes.

2. In a Large Bowl add Grapefruit Pieces and Juice, Tomatoes, Chopped Parsley, Avocado Cubes, and Black Beans. Add Olive Oil and Apple Cider Vinegar. Stir.

3. Allow Quinoa mixture to cool, or place in fridge. Cover Avocado mixture and refrigerate until ready to serve.

4. Mix Quinoa with Avocado mixture and toss well. Scoop in 1 Cup Servings in Bowls.

Suggested Serving: Can be served over a bed of Organic Baby Mixed Greens. Garnish with Parsley Sprigs if desired. Store in fridge up to 2 days. [I dare you to make it last that long, this one has me eating it for breakfast the next day too!]