Recipe | Lemon & Cumin Quinoa with Bell Pepper, Tomato, & Avocado

I didn't actually photograph the process because it was so simple and plus... it's the finished product that actually makes you want to eat the dish, right? So pretty! This should yield 2-3 servings.

1 cup Quinoa (I used Tri-colored)
1 tbsp extra virgin olive oil
1 red onion, chopped
1/2 yellow bell pepper (I used yellow because it has a very mild taste and I really wanted to showcase the lemon and cumin flavor in this recipe
1 tomato, chopped
1 avocado, chopped
the juice of 2 small lemons (or one large one)
1 tsp red pepper flakes
1 tbsp cumin
1 cup water
1 cup vegetable stock
Salt and pepper to taste

Set a large skillet toe medium heat. Add the onions, peppers, and olive oil to the hot pan. Salt and pepper the vegetables and cook for 5-7 minutes, or until they begin to soften.

Add the quinoa, water, veg stock, and cumin and bring that to a boil. Once at a boil, reduce the heat to simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed. I cut the vegetable stock for two reasons: 1) because I ran our of veg stock 2) because I wanted the quinoa to be at a more neutral flavor so the flavor of the lemon and cumin could really shine through. I didn't want to just used water though, because the vegetable stock really does add a nice depth of flavor.

While you're waiting for the quinoa to cook, use this time to chop up the tomato and avocado and juice the lemon/lemons. Once the quinoa has absorbed all the liquid, add the lemon juice, red pepper flakes, tomato, and avocado. Stir to incorporate all the flavors and warm the tomato and avocado through. Add more salt and pepper if desired.

Bon Appétit!