I originally found a little blurb in some magazine that said to make (or buy) your favorite guacamole and just add it to rice. Sounded perfect to me. But then I went looking for guacamole recipes. Then I went looking for guacamole salad recipes and came across a great sounding one from The Barefoot Contessa. Then I thought I'd be healthy and look for a recipe where the guacamole was added to brown rice. And from there I went to quinoa. And after looking at all the recipes for the various versions of guacamole with a grain, it was past my bedtime and too late to cook, much less even eat (recipe searching can be such a time suck!).
The next day I woke up to several cookbooks with tabbed guacamole quinoa recipes not to mention about 50 bookmarked pages on the internet. Next time maybe I'll just stick with adding my basic guacamole recipe to some quinoa.
This really does have a guacamole taste to it. It held up pretty well overnight and was a great addition to my lunch the next day with some grilled chicken (see, I may eat Taco Bell Crunchy Burritos one night but I do try to eat healthy the rest of the week).
GUACAMOLE QUINOA SALAD
3 cups cooked and cooled quinoa
1 teaspoon minced garlic
1 Roma tomato, diced
1 Tablespoon minced jalapeno pepper, seeded (1 pepper)
1/4 cup chopped fresh cilantro
1/4 cup small diced red onion
1/4 teaspoon ground cayenne pepper
1 large ripe Haas avocado, seeded, peeled and diced small
2 Tablespoons freshly squeezed lime juice
1/4 teaspoon kosher salt
Combine quinoa, garlic, tomato, jalapeno, cilantro, onion, and cayenne in a medium bowl. In a separate bowl mash the avocado with the lime juice and salt. Gently fold the avocado mixture into the quinoa mixture. Serve at room temperature. Makes 4 good sized servings.
NOTE: None of these measurements has to be written in stone. I listed 3 cups of quinoa but you might want a bit more avocado mixture than quinoa so only add 2 cups. Add more diced onion or garlic if that's your thing. Leave out the cilantro if you don't like the stuff. Put in more avocado. Use white onions instead of red. Add crushed garlic instead of minced. Use cherry tomatoes instead of Roma. Heck just add some of your favorite Pico de Gallo to an avocado and use that. Play with your food!
NOTE: I like a little heat in my guacamole so I added half of a second jalapeno and even a few seeds to give it a bit of a kick.
NOTE: When this sat for a bit it gave off lots of liquids. I poured most of it off and the salad was still pretty moist. The limes I had were pretty big and gave off a ton of juice so I think I did add more than just two tablespoons. I think next time I might stick with adding the lime juice a bit at a time when mashing the avocado so it's not so overpowering.