Tuesday, January 22, 2008

Quinoa, Avocado, and Jicama Salad

Three things I learned while making up this salad:

1. quinoa is the only grain that is a complete protein, containing all of the essential amino acids your body needs
2. jicama is loaded with fiber, potassium, vitamin C, and folic acid (a B-vitamin that helps in producing and maintaining new cells)
3. quinoa, jicama, and avocado all in the same bite is textural heaven...

1 C quinoa, cooked according to package instructions and cooled
1 small onion, diced
3 cloves garlic, crushed
1 tomato, chopped
1 avocado, chopped
1/2 jicama, peeled and chopped into chunks
rice vinegar
olive oil
soy sauce
several dashes cayenne pepper
black pepper, to taste

Saute onion and garlic, if you prefer, otherwise feel free to leave it raw. Add all vegetables to the quinoa and dress with vinegar, oil, and soy sauce (I probably used about 1/4 C of each, but I definitely didn't measure and you should really just do it to your taste). Sprinkle in some cayenne and some black pepper, and mix thoroughly. Taste. Adjust seasonings as necessary. Enjoy!

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