Ensalada de Quinoa

Ensalada de Quinoa is a vibrant and nutritious Mexican salad that combines the wholesome goodness of quinoa with fresh vegetables and zesty lime dressing. This dish is not only a feast for the eyes but also a delightful blend of flavors, perfect for a healthy lunch.

Ingredients

• Quinoa - 100 grams
• Water - 250 ml
• Cherry tomatoes - 150 grams, halved
• Cucumber - 1 medium, diced
• Red onion - 1 small, finely chopped
• Bell pepper (any color) - 1 small, diced
• Fresh cilantro - 30 grams, chopped
• Avocado - 1 medium, diced
• Lime juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the quinoa under cold water in a fine-mesh sieve to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed.
4. Remove the saucepan from heat and let it sit covered for an additional 5 minutes. Fluff the quinoa with a fork and let it cool.
5. In a large bowl, combine the halved cherry tomatoes, diced cucumber, chopped red onion, diced bell pepper, and chopped cilantro.
6. Add the cooled quinoa to the bowl with the vegetables.
7. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
8. Pour the dressing over the quinoa and vegetable mixture, and toss gently to combine.
9. Finally, add the diced avocado on top, and serve immediately.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 220 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.25 L

Health Benefits

• Rich in protein and essential amino acids from quinoa.
• Packed with vitamins and minerals from fresh vegetables.
• High in healthy fats from avocado and olive oil.
• Contains fiber which aids in digestion and promotes satiety.

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