Friends, a few years ago I made a decision that I didn’t want to “diet” for the rest of my life. At the same time, I wanted to be trim. My solution was to prepare delicious, low calorie food. I love variety, too. I have always enjoyed cooking but decided only to cook healthy recipes. It’s all about fresh low-cal ingredients in perfect combinations. I don’t feel like I’m dieting! My Tex-Mex Quinoa Salad is a versatile salad can be served warm in a tortilla.
- Bring quinoa, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Meanwhile, stir together the lime juice, olive oil, pepper, diced tomatoes, and garbanzo beans. When the quinoa is done, stir it into the tomato mixture, then cool in refrigerator until cold, about 2 hours
- When the quinoa is cold, fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.