Guacamole-Style Quinoa

My husband and I are following the guidelines of the Virgin Diet (no gluten, soy, eggs, dairy, peanuts, corn, or sugar) and wanted to experiment with some new ways to eat quinoa. We love guacamole, and decided to transfer the ingredients into this healthy and flavorful quinoa dish.

Step: 1

Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic in the hot oil until slightly browned, about 5 minutes. Stir quinoa into onion mixture and cook until quinoa is lightly browned, about 30 seconds.

Step: 2

Squeeze lime juice into a 2-cup measuring cup; pour in enough chicken stock to make 2 cups liquid. Pour chicken stock mixture over quinoa and bring to a boil. Reduce heat, cover saucepan, and simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Remove saucepan from heat and chill in the refrigerator, about 1 hour.

Step: 3

Fold cilantro, tomatoes, avocado, and jalapeno pepper into quinoa mixture. Return quinoa to refrigerator for flavors to blend or serve immediately.

Per Serving: 204 calories; protein 6.5g; carbohydrates 29.4g; fat 8g; cholesterol 0.2mg; sodium 213.3mg.

One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re cooking pasta, make sure for a simple healthy dish . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do more often .