Guacamole Quinoa

By • May 22, 2013 • 13 Comments


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Author Notes: This is the result of my crazy idea to just mash guacamole ingredients into quinoa (or rice, or barley, or pretty much any grain), and it turned out really well. The instructions are three short sentences -- it's SO simple. It's perfect as a portable side dish, because it can easily be doubled or tripled for a large batch to take to a party, and can be served warm, room temperature, or cold. Additionally, against all odds, it stays bright green for 3 days in the fridge!foxeslovelemons

Food52 Review: This recipe was a twofer for me: the first day it had the character of an avocado quinoa salad, and as such was tasty and delightful. The second day, though, was when the guacamole kicked in The flavors had a chance to meld, the avocado softened the quinoa, and we really had a guacamole on our hands. It was delicious both ways and I could see using it both as a salad and as a dip, depending on the schedule. Definitely a great one to take along to a picnic or a potluck. I did tinker slightly with the proportions: 3 cups of quinoa cried out for more than one avocado, or maybe we had extra small ones. This is a dish that I will make again.lmikkel

Serves 4

  • 1 ripe avocado, pitted, peeled, and diced
  • Juice of 1 1/2 limes
  • 1/4 teaspoon kosher salt
  • 3 cups cooked quinoa
  • 1 garlic clove, crushed with a press or minced and ground into a paste
  • 1 Roma tomato, diced
  • 1/2 jalapeño pepper, seeded and minced (I only add SOME of the seeds to the dish. Do as you please).
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup diced red onion
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  1. In a medium bowl, mash together avocado, lime juice, and salt. Add remaining ingredients, then toss to combine well. Serve warm or cold.

Comments (13) Questions (0)

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29 days ago Alyssa McQ

So delicious! Perfect fresh flavors for spring-- I added a couple of small bell peppers and green onions to add to the texture of the dish.

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28 days ago foxeslovelemons

So glad to hear you liked it, Alyssa McQ!

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about 1 month ago Wendy

Just a thought on it staying green… I worked at a Mexican restaurant. We would put plastic wrap DIRECTLY TOUCHING the guac. Shields it from oxygen and keeps it green. Also, citric acid from lime or lemon helps.

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3 months ago Allison Klein

I love this recipe. I've made it twice in 2 weeks. So easy, satisfying and delicious. Thank you!

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3 months ago foxeslovelemons

Thanks so much, Allison. So glad you likeit!

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7 months ago laurenlocally

Eating this for lunch today with a fork and loving it. Added in some cooked black beans which I had in hand too. Thanks, foxeslovelemons.

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7 months ago foxeslovelemons

So glad you loved it, Lauren! Black beans are a GREAT idea!

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7 months ago inpatskitchen

Congratulations on the CP Lori!! And another beautiful James Ransom photo!

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7 months ago foxeslovelemons

Thank you! It IS a beautiful photo!

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11 months ago susan g

Does the color hold in leftovers. Either way, that won't stop me from making it.

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11 months ago foxeslovelemons

Yes, the color holds perfectly! My husband ate the leftovers 2 days later, and it was still bright green! He didn't re-heat it before eating it though - just ate it cold.

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11 months ago inpatskitchen

Oh YUM!!! It IS a crazy idea but what a great one!!

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11 months ago foxeslovelemons

Thanks Pat :)