Mexican Quinoa Boat

05 November

1 cup quinoa
2 cups water
23 spring onions, thinly sliced
2 medium avocadoes, pitted, peeled, and chopped
¼ red pepper, chopped
¼ cup chopped cilantro
juice of 2 limes
2 teaspoons olive oil
¼ teaspoon ground coriander
¼ teaspoon ground cumin
½ teaspoon sea salt
ground black pepper to taste
1 cup sliced radishes, cut into rounds, then slice into sticks
2 cups shredded cabbage
1 cup chopped tomatoes

1. Bring quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium low, cover and simmer until quinoa is tender, and water has been absorbed, 15-20 minutes. Pour into a mixing bowl, and refrigerate until cold.
2. Gently stir in onion, avocado, red pepper, cilantro, radishes and tomatoes.
3. Mix together lime juice, olive oil, coriander, cumin, salt, and pepper in a bowl and stir into quinoa mixture until well distributed. Mix 2 tablespoons salsa into quinoa mixture. Divide shredded cabbage into four bowls and top with the quinoa mixture. Top each bowl with the remaining salsa.

Serves 4-6

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