Ingredients
- 330 mL (1-1/3 cups) of quinoa
- 500 mL (2 cups) of vegetable broth or water
- 45 mL (3 tbsp.) of olive oil
- 45 mL (3 tbsp.) of lime or lemon juice
- 1 mL (1/4 tsp.) of ground chipotle pepper
- 5 mL (1 tsp.) of ground cumin
- 250 mL (1 cup) of cherry tomatoes, halved
- 330 mL (1-1/3 cups) of duBreton Sliced Cooked Ham, chopped
- 125 mL (1/2 cup) of yellow pepper, diced
- 1 avocado, peeled and cubed
- Salt and fresh ground black pepper
Preparations
- In a pan, bring the broth to a boil and add the quinoa. Cook for 14 minutes over low heat or until all liquid has been absorbed. Fluff with a fork and set aside to cool.
- Meanwhile, in a large bowl, mix the olive oil, lime juice, chipotle pepper and cumin.
- Add the cooled quinoa, cherry tomatoes, ham, yellow pepper and avocado. Season and mix thoroughly.
- Refrigerate until served.
