Something about summer makes me want to eat Mexican food. I was wishing I had some beans today to put on my Mexican Quinoa, but it was so good like this that I didn't even miss them. Even Andy seemed to like it, and he doesn't care for quinoa. You can also mash the avocados up more, but I prefer them in chunks. I think I'll go have a little more for a late night snack on this hot June evening, and maybe watch an episode of Heroes on Comcast with my honey :-)Mexican Quinoa:
Rinse 1 cup of quinoa well in a bowl of water, strain
Add to pot with:
1 cup vegetable broth
1 cup water
1 tsp Mexican seasoning blend
It usually takes about 15 minutes to cook for me.
Add:
1/2 tsp celtic salt
1/2 cup sunflower seeds (I used a dry cast iron skillet over low/med heat to toast them slightly)
Top with salsa and Avocado.
I cut 2 avocados into small chunks and mixed them with a dressing of:
1 tbs Vegenaise Grapeseed Oil
2 tsp lemon juice
1/4 tsp Herbamare seasoning
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