Quick, delicious and nutritious

January 4, 2017

Serves 6


  • 1 3/4 cups water

  • 1 cup quinoa

  • 1 1/2 avocados - peeled, pitted, and diced, or more to taste

  • 1/2 large pomegranate, peeled and seeds separated, or more to taste

  • 1 tablespoon olive oil

  • 1/4 cup chopped fresh cilantro

  • 1 lemon, juiced

  • Add all ingredients to list

How to make it

  1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 12 to 15 minutes.

  2. Spread quinoa onto a baking sheet and cool to room temperature, at least 30 minutes this is to avoid it getting mushy and the pieces sticking together.

  3. Transfer quinoa to a large bowl and gently fold in avocado and pomegranate seeds. Drizzle olive oil over quinoa mixture and toss to coat; mix in cilantro and lemon juice.










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