Hey there! How are you doing this week? I have been obsessed with how well other people’s gardens have been doing so far this summer. I’m trying my hand at gardening for the first time this year, and am still a couple of weeks off from any sort of edible produce production. Thank goodness for our fabulous produce departments; I’d be tough out of luck for most of my sides and meals if left to my own devices! Whether your fresh produce is coming from your backyard or your local Festival, I have a stellar recipe this week to help you enjoy some of this summer’s bounty: Guacamole Quinoa! Quinoa is a whole grain that has successfully intimidated me until late; the idea of cooking a new whole grain just sounded exhausting. But, thanks to this easy guide from The Whole Grains Council, my intimidation of quinoa has been transformed into a full blown embrace. It really clicked for me when they likened cooking whole grains to cooking pasta, which I assure you, I have no qualms about doing regularly! Let me explain. Cooking quinoa is just like cooking pasta, except:
- You rinse the grain first.
- You don’t drain the water at the end- you let it all cook up (just like rice)!
It’s as easy as that. Why choose quinoa? Well, it’s a refreshing break from rice, has a unique texture that livens up a dish, and it’s loaded with fiber, vitamins and minerals! Paired with creamy guacamole, this velvety dish is the perfect side to jazz up grilled chicken breasts, Easy Fajita Grill Packets, or it can even be scooped up as a dip, as is. However you’re including it, this dish is sure to pleasantly surprise your taste buds! Start by rinsing the grain under cool running water with a fine mesh strainer (this removes a bitter natural coating called Saponin). If you don’t have a fine mesh strainer, simply place a paper towel inside the strainer and rinse. Next, to 1 cup quinoa add 1 ¾ cup chicken broth (or water). Bring to a boil, reduce to a simmer and cover for 10- 15 minutes.
While your quinoa is cooking, slice and dice up your washed veggies! Pit and peel 1 ½ avocados and chop half of a red onion, two Roma tomatoes, and half of a jalapeño (or more, this one was VERY hot so I only used half). Place your chopped veggies into a medium sized bowl.
To the veggies, add 1 Tbsp. each of lime juice and minced garlic, 1 tsp. of cumin, and a ¼ tsp. of salt. Give everything a good stir, just to begin combining the flavors.
By now, your quinoa should be about done. Similar to rice, quinoa is cooked when all of the water has evaporated and the grain is soft. A cute little curly tail will also appear.
Add the cooked quinoa to your bowl of veggies and mix it all up.
Ta-da! This tasty treat is ready to go as-is or can be put in the fridge to cool until dinner. Pair this dish with your favorite flavor of grilled Dad’s chicken breast. Personally, I loved the contrast between the cool, creamy guacamole quinoa and our Lemon Pepper Chicken Breast, but the possibilities are endless for you! Do you have a garden? Tell me how it’s doing!
Recipe adapted from foxeslovelemons.com
- 1 lb. Dad’s Lemon Pepper Chicken Breast, Grilled
- 1 cup quinoa, uncooked
- 1 ¾ cups chicken broth (or water)
- 2 Roma tomatoes
- 1 ½ avocados, pitted and peeled
- ½-1 jalapeño pepper
- ½ medium red onion
- 1 Tbsp. each lime juice and minced garlic
- ¼ tsp. salt
- 1 tsp. cumin
- Rinse quinoa under cool running water using a fine mesh strainer. Add to a saucepan over medium-high heat. Stir in 1 ¾ cup chicken broth and bring to a boil. Reduce heat to simmer and cover for 10-15 minutes until quinoa is cooked.
- Meanwhile, wash and chop onion, jalapeño, avocado, and tomatoes. Add to a medium-sized bowl. To the vegetable mixture, add lime juice, salt, cumin, and garlic. Stir to combine.
- Add cooked quinoa, stirring until well combined. Serve as-is or chill.
Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.