Wondering about your COVID-19 risk level and seeking precautionary steps?

Check Now
  • Rally
  • Quinoa Guacamole with Maria Menounos

Quinoa Guacamole with Maria Menounos

July 19, 2018

On our recent trip to Chicago’s Beatrix restaurant with Rally Health Ambassador Maria Menounos we learned a great recipe for a twist on classic guacamole. This simple recipe for Quinoa Guacamole is a great way to add a little extra crunch and more vegetable protein to your guac.

Yield: 6 to 8 servings
1 cup Quinoa cooked
3 ½ cups avocado, slightly mashed
¼ cup jalapeno pepper, minced & chopped, no seeds
Salt & pepper to taste (1 pinch)
3 tabelspoons fresh lime juice
¼ cup cilantro, finely chopped
1 ½ cups dried cooked quinoa mix
1 cup halved red & yellow grape tomatoes
½ cup jalapeno pepper, thin sliced
½ cup red onion (sliced in ¼ in thin short julienne strips, rinsed)
1 cup cilantro, coarse chop
Juice of ½ lime & pinch of salt

1. Cook quinoa till tender with water & salt.
2. Bake cooked quinoa spread out on a cookie sheet at 325 degrees for approx. 30 minutes, stirring after 15 minutes until dry, but not crisp.
3. Mix avocado with jalapeno, cilantro, salt & lime juice.
4. Add cooked & dried quinoa, (reserve some for garnish) mix thoroughly with guacaomle.
5. In a separate bowl, toss tomatoes, peppers, onions, lime, cilantro & salt.
6. Scoop quinoa guacamole in bowl or on separate plates.
7. Divide and add tomato salad on top of each serving.
8. Sprinkle top with reserved dried quinoa.