Romaine lettuce adds a refreshing taste to these lime-flavored quinoa boats. Did you know that quinoa is not considered a grain, but a seed? It is a very healthy food, since it is high in protein, fiber and vitamins. I like to eat it more often than rice these days. The most popular colors are white, red and black. White is the least crunchy and softer than the other colors, and it also cooks faster (in about 12 minutes). In this southwest quinoa recipe, a mix of red quinoa is tossed with chopped avocado, black beans, corn, cilantro and lime.
One tip to making soft, fluffy quinoa is to cook with the the lid off until the water is absorbed, than cover the quinoa and turn off the heat for the last few minutes.
Southwest Quinoa Boats
- 1 head romaine lettuce
- 1 cup red quinoa
- 2 cups water
- 1 15 oz can black beans
- 1/2 cup cooked corn
- 1/4 cup chopped cilantro
- 1 lime, squeezed
- 1 avocado, diced
- Bring 2 cups of water to boil then add the quinoa and cook until the water is absorbed, then cover and turn off the heat for a few minutes.
- Transfer the cooked quinoa to a bowl and toss together with the lime, cilantro, corn, beans and avocado.
- Fill the romaine lettuce leaves to make "quinoa boats" with the quinoa filling.