Easy Quinoa Salad
Servings: 2 Servings
Ingredients
- 1/2 cup quinoa soaked or sprouted for optimal digestion* (get sprouted quinoa here.)
- 1 avocado
- 1 cucumber
- 1/3 cup loosely packed roughly chopped fresh cilantro
- 2 cloves garlic pressed
- 2 tbsp extra virgin olive oil
- 1 tbsp freshly squeezed lime juice
- 1/2 tsp finely ground Himalayan Celtic, or Real Salt
Instructions
- Cook the quinoa according to package instructions (note: I prefer to use the rice setting on my Instant Pot for perfect, easy quinoa every time. Use 1 cup water for 1/2 cup quinoa.), then move to refrigerator for 30 min- hour to cool. In a pinch, you can pop it in the freezer for a shorter period of time to cool more quickly, or make ahead and store in refrigerator to keep at the ready.
- Meanwhile, peel and chop the avocado and cucumber into 1/2" cubes and set aside.
- Combine fresh lime juice, olive oil, salt, and pressed garlic in a small bowl and stir well.
- Add veggies, cilantro, and oil mixture to the quinoa and stir carefully to combine well. Serve cold and fresh. Keeps covered in fridge for a day or two, but the avocados will brown.
Notes
*some believe that eating grains, nuts, and seeds that have been "activated" through soaking or sprouting makes them more digestible and their nutrients more bioavailable. This is the idea behind sourdough bread. You can soak your quinoa with about a cup of water and a tsp of salt or apple cider vinegar for 2-4 hours before rinsing and cooking, or just purchase pre-sprouted quinoa for better digestibility. I personally like this sprouted quinoa best.