Quinoa is a species of the goosefoot genus, a grain crop grown primarily for its edible seeds. It is similar in some respects to buckwheat. It is rich in the B vitamins, high in fiber and provides all the essential amino acids which is rare for a plant. Add some avocado (vitamin E) and navel orange (fiber, vitamin C ) and you end up with a great tasting, great for you side dish that is ready to hit the table in 30 minutes or less. – Paula Meyer, Mission Training Center Nutritionist
Ingredients
3⁄4 cup quinoa*
1/3 cup diced red onion
1 large navel orange
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1⁄2 avocado, diced
1⁄4 cup roasted unsalted sunflower seeds 1⁄2 tsp. kosher salt
*You can use bulgur or whole wheat couscous instead
Directions
1. Pick a firm but ripe avocado. (for Hass avocados, the most common variety, the skin should be black and it should yield just slightly to gentle pressure)
2. Prepare the quinoa according to the package instructions, then allow to cool.
3. Combine the onion and vinegar in a large bowl and set aside until the onion turns pink, about 5 minutes
4. Cut the peel, pith, and outer membrane off the orange, then slice it. Cut the Slices into bite size pieces
5. Toss all the ingredients except the salt in the large bowl with the onion, then season with up to 1⁄2 teaspoon of salt
Nutrition information: Makes 4 (1 cup) servings. Per serving: 260 calories, 13g total fat (1.5 g saturated fat) 30g carbohydrate, 7 g protein, 6 g dietary fiber, 250 mg sodium
