GUACAMOLE STYLE QUINOA

Ingredients

Original recipe makes 6 servings 

• 1 teaspoon olive oil
• 1/2 sweet onion, diced
• 2 cloves garlic, minced, or more to taste
• 1 cup quinoa
• 1 lime, juiced

• 1 3/4 cups chicken stock, or as needed
• 6 tablespoons chopped fresh cilantro
• 6 grape tomatoes, quartered
• 1 avocado, cubed
• 1 jalapeno pepper, diced (optional)

Directions

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.

• PREP 10 mins
• COOK 20 mins
• READY IN 1 hr 30 mins

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.