This is an easy - almost no-cook recipe - to serve on a busy week night when each member of the family is running in a different direction. Quinoa is a grain found in most grocery stores now and is simple to prepare, similarly to rice. Quinoa has been around for thousands of years and is highly regarded in its native South America for it's high protein content. The avocado's high monounsaturated fat content makes this a great substitution for meat in vegetarian and vegan diets. Between the quinoa and avocado, this dish contains a power punch of nutrition for the family. If the kiddos aren't into the lettuce wraps, you can always serve along with corn or flour for tortillas.
Ingredients:
1 cup prepared quinoa
1 15 oz can black beans, drained & rinsed
2 medium tomatoes, seeded & diced
1-2 avocados, chopped
1 cup frozen corn kernels, thawed
1 red bell pepper, seeded & diced
1/4 diced red onion
2 tbsp lime juice
1 tbsp chopped cilantro (substitute parsley if the family isn't a fan of cilantro)
salt & pepper to taste
head of Boston bibb lettuce, leaves rinsed & dried
Combine first 10 ingredients in a bowl and chill. Serve in the lettuce leaves as a wrap.
It is important to add some type of acid to the recipe so if you do not use lime juice, be sure to add lemon juice or some type of vinegar to keep the avocado from browning. Only use a couple teaspoons of vinegar though - not two tablespoons.
