Categories: Vegetables

Ingredients

• 1 cup red quinoa, rinsed
• 2 cups water or broth
• 1 cup lima beans, frozen or canned
• 3 avocados, peeled, pitted and cut into wedges
• Zest and juice of 1 large lemon
• 2 Tbsp. olive oil
• Salt and ground black pepper
• 1 fresh red chile, thinly sliced, seeds removed if desired
• 2/3 cup pistachios
• 1 handful fresh mint leaves, torn
• 1 handful fresh cilantro leaves
• 1 handful fresh flat-leaf parsley
• 4 to 5 oz. crumbled feta cheese

Directions

1. In a medium pot, combine the rinsed quinoa and water. Bring to a boil; reduce heat and simmer until all of the liquid is absorbed, 12 to 20 minutes. Cool.
2. If using frozen lima beans, combine frozen beans with enough water to just cover in a small saucepan. Simmer 15 to 20 minutes or until beans are tender. Drain.
3. In a large bowl, combine the avocado, lemon zest and juice, olive oil and salt and pepper; toss gently to thoroughly coat the avocado. Gently stir in the cooled quinoa and lima beans. Top with the chile pepper, nuts, herbs and cheese.
4. Serve immediately or cover and chill until ready to serve.

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