Guacamole-Style Quinoa

Guacamole-Style Quinoa

Mom2Bell&Bubba

"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."
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Ingredients

1 h 30 m servings 204 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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

Footnotes

  • Cook's Note:
  • Adding the avocado to the quinoa mixture while it is hot may cause browning. For a toddler-friendly version, omit the jalapeno.

Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

It's nice, light and fresh. Really easy and quick. I didn't make any changes to it, but I think I will take Heather's suggestions next time.

Most helpful critical review

Maybe it was too much like but I didn't care for it.

Most helpful
Most positive
Least positive
Newest

It's nice, light and fresh. Really easy and quick. I didn't make any changes to it, but I think I will take Heather's suggestions next time.

Liked it as written, but loved it after adding 2 extra avocados, A 7 ounce can of green chilies, salt, pepper, Cumin and a little chili powder. Kicked it up a notch and made it more guacamole li...

Great! Refreshing! I used 1/2 can diced tomatoes and 1 mild hatch green chile from the can (gluten free).

Loved it, make this all the time and the entire family loves it! Although of course as I always do I make my own variation. I add corn kernels and chickpeas browned in olive oil for extra vegeta...

Maybe it was too much like but I didn't care for it.

Made this for Pinterest Faceless Frenzy Nov'13. It was awesome! Even if you aren't an avocado lover and you wanted to leave it out this would still be good. I made it in the morning and let sit ...

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