After a weekend full of indulgences – burgers & milkshakes at Schnipper’s, pasta at Piccolo Angolo, and smoked salmon wrapped poached eggs at Penelope – I was craving something healthy and simple for lunch this week. I stumbled upon this recipe at Serious Eats for quinoa with corn, tomatoes and avocado last week, and instantly thought of it as the perfect brown bag lunch.
This quinoa is great to throw together on a Sunday afternoon and have ready for the rest of the week. It’s tasty at room temperature or cold, so it makes for a great bring-to-work lunch. Plus, the avocado and quinoa are nice and filling, so you won’t be looking for snacks at your desk an hour after lunch.
Quinoa with Corn, Tomatoes, Avocado & Lime
makes 4-5 servings
2 tbs olive oil, divided
1/2 yellow onion, chopped
1 cup pre-washed quinoa
1-2/3 cups low sodium vegetable broth
1 tsp salt, divided
2 medium tomatoes, chopped
2 cobs of fresh corn, cooked and kernels removed
3 scallions, white and green parts, finely chopped
1 jalapeño pepper, seeded and finely chopped
1/3 cup fresh cilantro, chopped
2 tbs lime juice, from 1-2 limes
2 avocados, cut into bite-sized chunks
1. Heat 1 tablespoon olive oil in medium pot over medium-low heat. Add onions and cook until soft and translucent, about 5 minutes.
2. Add quinoa to onions, stirring constantly for 3-4 minutes. Add vegetable broth and stir in 1/2 teaspoon salt. Turn up heat to high and bring to a boil. Cover pot, turn down heat to low and simmer for about 20 minutes, until liquid is absorbed and quinoa is cooked. Let cool slightly.
3. When quinoa is cool, add remaining olive oil, tomatoes, corn, scallions, jalapeño, cilantro, salt and lime juice. Top with avocado.