Avocado, Pomegranate, and Quinoa Salad recipe
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Ingredients
- 1 ¾ cups water 1 cup quinoa 1 ½ avocados - peeled, pitted, and diced, or more to taste ½ large pomegranate, peeled and seeds separated, or more to taste 1 tablespoon olive oil ¼ cup chopped fresh cilantro 1 lemon, juiced
Nutrition Info
- 224.6 caloriescarbohydrate: 28.5 gcholesterol: : -fat: 11.5 gfiber: 6.4 gprotein: 5.5 gsaturatedFat: 1.6 gservingSize: -sodium: 9.2 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Avocado, Pomegranate, and Quinoa Salad
Directions
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Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 12 to 15 minutes.
Spread quinoa onto a baking sheet and cool to room temperature, at least 30 minutes.
Transfer quinoa to a large bowl and gently fold in avocado and pomegranate seeds. Drizzle olive oil over quinoa mixture and toss to coat, mix in cilantro and lemon juice.