Crunchy Quinoa and Guacamole

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Today’s recipe comes from jet-setting yoga instructor Kathryn Budig!

This is my go-to dinner when I’m in need of a good, nourishing meal but don’t have a ton of time on my hands. Quinoa is packed with protein, and avocado and olive oil give you a great dose of omega fatty acids which are crucial to organ support and glowing hair and skin.

I make my quinoa with coconut water to give it a slightly sweet taste and keep myself hydrated!

For quinoa:

- 1/2 cup white quinoa

- 1/2 cup black quinoa

- 1 T ghee

- 1 1/2 cups ZICO natural coconut water

- pinch of sea salt

Rinse quinoa and place in a large pot with coconut water. Bring to a boil adding ghee and salt. Give it a good stir and bring down to a low simmer and cover for about 15 minutes or until fluffy.

For guacamole:

- 2-3 just ripe Haas avocados, diced

- 1/2 vine ripe tomato, diced

- 1 lemon, juiced

- 1-2 T Cholula hot sauce

- 1 fist full cilantro, chopped

- 1 T Maldon sea salt

Cut your avocados in half. Taking a small knife, run thin lines horizontally and vertically into the meat. Use a spoon to drag around the perimeter to scoop out into a bowl. To remove the pit on the other side, take a sharp knife and give the seed a good whack. Keeping the blade in the seed, pivot to the left and the seed will remove — voila!

Add all other ingredients to the diced avocado and lightly mix.

For crunchy cilantro:

- 1 bunch cilantro, stems removed

- drizzle of olive oil

- pinch of Maldon sea salt

Place cilantro on a cookie sheet and drizzle lightly with oil and salt. Place in toaster oven for a full cycle until lightly crispy.

Place your quinoa in a bowl, ladle a good dollop of guacamole and sprinkle with crunchy cilantro. Dig in!

quinoa and guac

Kathryn Budig is jet-setting yoga teacher who teaches online at Yogaglo. She is the Contributing Yoga Expert for Women’s Health Magazine, Yogi-Foodie for MindBodyGreen, creator of Gaiam’s Aim True Yoga DVD, co-founder of Poses for Paws and is currently writing Rodale’s The Big Book of Yoga. Follow her on TwitterFacebook; or on her website.

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Comments

V neufeld -July 16, 2012, 6:27PM

Too bad I can’t print it out to use. What did I miss or is it not printable?

SK -July 17, 2012, 1:08PM

Recipe looks awesome, I can’t wait to try it! In the picture though there looks to be basil leaves, radish slices, and edamame?

Kathryn -July 17, 2012, 6:09PM

the photo of the actual dish is below. . .the top photo is just pretty;)

Matthew Slone -July 18, 2012, 5:52AM

What an amazing recipe!!! Outstanding in all 3 important categories: Quick & Easy, Delicious, and Nutritious/Healthy…

p.s. to Laura….The Quacamole name no doubt, comes from the use of Quinoa in the dish!!! :D

Tara -August 3, 2012, 8:41PM

this recipe was tagged Vegan, so for those who are looking for such a recipe should be warned that “ghee” is NOT vegan, it’s made from butter. I don’t know if you can by a vegan substitute, but you can easily replace the ghee with vegan margarine or butter (like earth balance). I doubt you’d be able to tell much, if any, difference. :)

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