A healthier Mexican-Style-Quinoa

I tend to get real creative when there's not a lot of food in my house. I have myself a little "lets see what I have in my pantry and fridge" party and just sort of throw stuff together that sounds good. This has worked out quite well in the past and today is no exception!



 Serves 2


1/2 Cup Quinoa

1 cup of veg or chicken broth (to cook the quinoa in)

1 small cucumber chopped into small pieces

1 Avocado, sliced into small chunks

Handful of cilantro

1 cup of Chickpeas (I used canned organic)




1. Cook your quinoa following the directions on the bag. Generally you bring your quinoa to boil with the broth, then bring to a simmer once boiling and cover for 15 minutes. I always like to cook my quinoa in low-sodium broth instead of water because I have found it makes it taste better!2. Let your quinoa cool down before you add your ingredients. Throw it in the fridge for about 20 minutes.
3. After its cooled down, add your sliced cucumber, chickpeas, cilantro, avocado and salsa and mix together. 
4. This makes 2 servings so share with a loved one or do what I did and save the other half for lunch tomorrow!


**This is the salsa I used, if you live in Texas I HIGHLY recommend it. It's delicious!

Leave me a comment and let me know what you think if you try this recipe!