Spicy Avocado and Quinoa Salsa

Dairy-Free, Gluten-Free, Nut-Free, Vegan

 From Amazing Grains by Ghillie James ($29.95, Kyle Books, 2014)

 20 minutes prep time                 Serves 6 as a dip or 4 as a side dish

 INGREDIENTS

  • 1/4 c quinoa, thoroughly washed
  • 2 avocados, chopped
  • 1 large ripe tomato, seeded and finely chopped
  • Handful of cilantro, chopped
  • 2 Tbsp extra-virgin olive oil
  • Pinch of sugar (optional)
  • 1/2-1 red chile, seeded and chopped (depending on how fiery you like it)
  • 1/2 small red onion, chopped (optional)
  • Juice of 2 limes, divided
  • Sea salt and freshly ground black pepper

 DIRECTIONS

  1. Cook quinoa in boiling water for 10 to 12 minutes or until tender. Drain and cool.
  2. Meanwhile, put rest of ingredients in a bowl with half of the lime juice. Season well with salt and pepper and then stir in quinoa.
  3. Taste for seasoning and add extra lime juice or salt and pepper as required.