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Introduction
Quinoa, often called 'the gold of the Incas,' has been cultivated in the Andean regions of Peru for over 5,000 years. This ancient grain was so sacred to the Inca civilization that it was considered the 'mother of all grains' and was used in religious ceremonies. Our modern interpretation of this nutritional powerhouse combines traditional Peruvian ingredients with contemporary healthy eating trends. The recipe pays homage to Peru's rich culinary heritage while incorporating the creamy richness of avocado and the bright acidity of lime – ingredients that have become synonymous with South American cuisine. It's a perfect example of how ancient meets modern in today's health-conscious kitchen.
Ingredients
• 2 cups pre-rinsed quinoa
• 4 cups low-sodium vegetable broth or water
• 2 ripe avocados, diced into 1/2-inch cubes
• 1 English cucumber, diced into 1/4-inch pieces
• 2 cups cherry tomatoes, halved
• 1 red bell pepper, finely diced
• 1/2 red onion, finely diced
• 1/2 cup fresh cilantro, roughly chopped
• 3 tablespoons extra virgin olive oil
• 2 fresh limes, juiced (about 1/4 cup juice)
• 1 teaspoon honey or agave nectar
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper (optional)
Step 1:
Rinse quinoa in a fine-mesh strainer even if pre-rinsed. Bring vegetable broth or water to a boil in a medium saucepan.
Step 2:
Add quinoa to boiling liquid, reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and quinoa is tender with visible spiral germs.
Step 3:
Transfer cooked quinoa to a large mixing bowl and fluff with a fork. Let cool completely, about 15-20 minutes.
Step 4:
While quinoa cools, prepare the dressing by whisking together olive oil, lime juice, honey, minced garlic, cumin, salt, pepper, and optional cayenne.
Step 5:
Dice cucumber, bell pepper, and red onion. Halve cherry tomatoes and chop cilantro. Set aside.
Step 6:
Once quinoa is cool, add prepared vegetables and herbs to the bowl, except avocado.
Step 7:
Pour dressing over the mixture and gently toss to combine. Dice and add avocado just before serving, folding in carefully to avoid mashing.
Q: Can I make this ahead of time?
A: Yes, prepare all ingredients except avocado up to 24 hours ahead. Add avocado just before serving.
Q: Why does my quinoa need to cool completely?
A: Hot quinoa will wilt vegetables and herbs, affecting texture and freshness.
Q: Is this recipe suitable for meal prep?
A: Yes, but store avocado separately and add just before eating to prevent browning.
• Choose avocados that yield slightly to gentle pressure for perfect ripeness.
• Quinoa can be substituted with bulgur wheat or couscous.
• For a vegan version, use agave nectar instead of honey.
• English cucumber can be replaced with 2 Persian cucumbers.
• Store-bought lime juice (1/4 cup) can be used instead of fresh limes.
• Recipe is naturally gluten-free, vegetarian, and can be made vegan.
• For best results, cool quinoa completely before mixing with other ingredients.
Serve at room temperature or chilled. Garnish with additional cilantro if desired.
Store without avocado in an airtight container in the refrigerator for up to 3 days. Add fresh avocado when serving.
Prepare vegetables while quinoa cooks and cools to maximize efficiency.
- Cool quinoa completely to prevent wilting vegetables and herbs
- Add avocado last to prevent browning
- Don't skip rinsing quinoa as it removes natural bitter coating
Add grilled chicken or shrimp for protein. Substitute quinoa with cauliflower rice for a low-carb version.
Serve with crisp white wine like Sauvignon Blanc or sparkling water with lime.
Best in summer when tomatoes and herbs are at peak freshness, but suitable year-round.
Contains tree nuts (quinoa). Check vegetable broth for allergens. Recipe is gluten-free and dairy-free.
