Quinoa Avocado Verrines

• 13 cup red quinoa (or regular, or couscous or bulgur)
• 12 teaspoon chili powder, divided
• 3 teaspoons lime juice, divided
• 2 teaspoons olive oil
• 1 ripe avocado
• 2 -3 drops Tabasco sauce
• 12 cup alfalfa sprout (or broccoli or lentil or wheatberry, etc.)
• salt (optional)
• black pepper (optional)

1. Bring the quinoa, 1/4 teaspoons chili powder, and 1 cup water to a boil in a small pan.
2. Cover, reduce heat to medium low and simmer 12-15 minutes, or until most of the liquid is absorbed.
3. Whisk together 2 teaspoons lime juice, oil, and remaining 1/4 teaspoons chili powder in a bowl.
4. Add the quinoa, and toss to coat thoroughly.
5. Season with salt and pepper if desired.
6. Divide quinoa among glasses.
7. (The recipe can be prepared up to this point; cover, and chill up to 24 hrs.
8. ).
9. Dice avocado, season with salt and pepper if you wish and toss with Tabasco sauce and remaining 1 teaspoons lime juice.
10. Divide avocado among glasses and top each with a pinch of sprouts.
11. Serve immediately, with small forks or spoons.
12. Enjoy!

red quinoa, chili powder, lime juice, olive oil, avocado, tabasco sauce, alfalfa, salt, black pepper

Taken from www.food.com/recipe/quinoa-avocado-verrines-424111 (may not work)