Ingredients
1tspolive oil
½sweet onion,diced
2garlic cloves,minced, or more to taste
1cupquinoa
1lime,juiced
1¾cupschicken stock,or as needed
6tbspfresh cilantro,chopped
6grape tomatoes,quartered
1avocado,cubed
1jalapeno pepper,diced
Preparation
Heat the olive oil in a saucepan over medium heat.
Cook and stir the onion and garlic in the hot oil for 5 minutes until slightly browned.
Stir the quinoa into the onion mixture, then cook for 30 seconds until the quinoa is lightly browned.
Squeeze the lime juice into a 2-cup measuring cup, then pour in enough chicken stock to make 2 cups of liquid.
Pour the chicken stock mixture over the quinoa, then bring to a boil.
Reduce the heat, cover the saucepan, and simmer for 15 minutes until the liquid is absorbed and the quinoa is tender.
Remove the saucepan from the heat.
Chill the quinoa in the refrigerator for 1 hour.
Fold the cilantro, tomatoes, avocado, and jalapeno pepper into the quinoa mixture.
Serve, and enjoy!
