Have you been to the supermarket at SM Aura? If you haven’t, make sure you drop by and check out the shelves in the international section. That’s where I go to get some hard to find items like Reese’s Japanese seaweed snacks, unique Oreo flavors and healthy items like chia seeds, and my latest find, Organic quinoa, which sells for slightly less than my usual health store.
It was perfect timing when I got this 396g pack of Quinoa (Arrowhead Mills brand) because Clara, our niece from Canada, happened to be visiting and she shared with me her favorite Quinoa recipe. Clara is part of her school’s volleyball varsity team in Calgary and says that one of her teammate’s moms makes this for her daughter as baon and is shared with everyone. It is a bit of a surprise that Quinoa would be that mainstream for them for it to be baon in school, then again, I remember that Canadians, much like Aussies, are known to be very health conscious folk. Peg!
The dish turned out great! It is simple to make and suuuper delish PLUS really healthy because Quinoa is packed not only with healthy fiber but also protein, iron, and many, many more. Quinoa was named “the supergrain of the future” so if you’d like to know more read about it online like this one from Forbes.com.
So thankful Clara taught me how to make this dish and I have her blessing (and her friends’ mom) to share it with you all:
Quinoa Avocado Salad
*Scroll to the bottom of this post to see complete list of ingredients and measurements
Try this when you can! Meanwhile, I’ll be on the lookout for other Quinoa recipes! If you have your own faves, please share them with me too!
Here’s the list of ingredients with measurements:
Quinoa Avocado Salad Ingredients:
1 can of Jolly Whole Corn Kernels (you may also use beans and combine this with the corn)
Feta or goat’s cheese
For the dressing:
½ cup Dona Elena Olive oil
¼ cup lime juice
2 tbsp. Honey
1 tsp. Brown Sugar
1 tsp. Dijon mustard
½ tsp. Salt
¼ tsp. pepper
Optional items you may want to use (we did not use these in ours):
Wild rice (may be mixed with the Quinoa)
Red bell pepper