Quinoa with Corn, Tomatoes, Avocado, and Lime might be just the side dish you are searching for. This gluten free and vegan recipe serves 4. One portion of this dish contains approximately 9g of protein, 18g of fat, and a total of 353 calories. If you have jalapeno pepper, onion, scallions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
1
Heat 1 tablespoon olive oil in a medium sauce pan over medium-low heat.
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Olive Oil
Sauce
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Sauce Pan
2
Add onions and cook, stirring frequently, until soft and translucent, about 5 minutes.
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Onion
3
Add quinoa to onions and continue cooking, stirring constantly, for 3-4 minutes.
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Onion
Quinoa
4
Add vegetable broth and stir in 1/2 teaspoon salt. Turn heat up to high and bring to a boil. Cover pan tightly with lid, turn heat down to low and simmer for 17-20 minutes, until liquid is absorbed and quinoa is cooked.
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Vegetable Broth
Quinoa
Salt
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Frying Pan
5
Transfer cooked quinoa to mixing bowl and chill in refrigerator.
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Cooked Quinoa
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Mixing Bowl
6
When quinoa is cool, add remaining tablespoon olive oil, tomatoes, corn, scallions, jalapeno, cilantro, remaining 1/2 teaspoon salt and lime juice. Taste and adjust seasoning if necessary. Right before serving, scatter avocado chunks over top.