Quinoa Avocado Salad
For Celiac Disease sufferers, even a tiny amount of gluten (found in wheat) triggers a reaction that causes a wide range of digestive woes, neurological difficulties, fatigue, and more. Fortunately, it’s possible to avoid all symptoms of the disease by simply eliminating gluten from your diet. While this might seem overwhelming, you might be surprised by how many tasty, gluten-free options are available.
Try the recipe below for a Quinoa Avocado Salad that’s both gluten-free and delicious.
- 1 cup quinoa
- 1 3/4 cup water
- 1/2 cup red pepper, diced
- 2 scallions, sliced
- 1 cup cooked black beans
- 1/4 cup olive oil
- 3 Tbsp lime juice
- 1 tsp sea salt
- 1 ripe avocado
- 1/4 cup finely chopped cilantro
- Rinse quinoa and drain.
- Warm a saute pan over medium heat. Add about half the rinsed quinoa and stir occasionally until quinoa begins to “pop” from the heat and turn slightly brown. Remove the popped grains from the pan and set aside, then repeat the process with the second half of the quinoa.
- Place the browned quinoa in a sauce pan with water. Cover and bring to a boil; reduce heat to medium-low. Let simmer for 10 minutes. Turn off heat and keep the quinoa covered for an additional 10 minutes, or until all the water is absorbed.
- Remove quinoa from heat and fluff with fork. When quinoa is cool, add raw peppers, scallions, beans, and cilantro.
- Combine olive oil, lime juice, and salt. Toss with quinoa. Garnish with sliced avocado.
Last Updated: October 8, 2018
Originally Published: November 11, 2011