Quinoa and Avocado Salad

• 1 12 cups quinoa
• 3 cups water
• 1 garlic clove, minced
• 2 (4 ounce) cans chicken meat, drained (leave out for vegetarian option) or 2 chicken breasts (leave out for vegetarian option)
• 3 small avocados
• 12 bunch fresh cilantro
• 2 limes, juice of
• olive oil
• salt

1. Rinse quinoa, do not skip this step.
2. If you have the time and patience toast the quinoa before putting into the water.
3. This can be done in the over, or on the stove in a pan.
4. I prefer the pan method.
5. Bring water to a boil.
6. Add quinoa to boiling water with garlic, a pinch of salt and a little olive oil.
7. Allow to simmer until done.
8. Finely chop cilantro.
9. Dice avocado into small pieces- smaller than bite size.
10. Shred the chicken, mix with the cilantro and avocado in a large bowl.
11. Juice limes adding some of the juice to the quinoa while cooking and some to the cilantro/avocado/chicken mixture.
12. (This will also help the avocados from turning brown).
13. When the quinoa is finished cooking (All water should have been absorbed or cooked off) either cool in the refrigerator or serve with avocado and chicken mixture.
14. We were hungry and didn't want to wait for the quinoa to cool so we had it side by side.
15. Drizzle remaining lime juice and a little olive oil over top of the salad.
16. Adding a little salsa over top is also tasty.

quinoa, water, garlic, chicken meat, avocados, cilantro, olive oil, salt

Taken from www.food.com/recipe/quinoa-and-avocado-salad-232173 (may not work)