Quinoa-Avocado Verrines

• 13 cup red quinoa
• 1/2 tsp. chili powder, divided
• 3 tsp. lime juice, divided
• 2 tsp. olive oil
• 1 ripe avocado (6.5 oz.)
• 23 drops Tabasco sauce
• 13 cup alfalfa, broccoli, or leek sprouts

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

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

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