Tom-eh-to...Tom-ah-to. To some, all tomatoes are the same but if you can get your hands on heirloom tomatoes, you must give them a try. They're a summer fruit (yes, it's hard to believe that tomatoes are categorized as fruit) so it might be difficult to find them at this time of the year but you can certainly make this recipe with cherry tomatoes and it will taste just as deeelish!
This will be your easy and healthy lunch, snack or an appetizer.
Ingredients
3 Heirloom tomatoes - chopped
1 avocado - chopped
1 cup uncooked quinoa - makes ~2 cups cooked quinoa (I used black and red quinoa)
juice of 1 lime
2 tbsp chopped cilantro
salt, to taste
black pepper, to taste
1 head of butter lettuce
Steps
- In a mixing bowl, toss the chopped tomatoes, avocado, cilantro, salt, pepper and lime juice. Once everything is mixed and coated well with the condiments, refrigerate the mixture while you cook the quinoa. You want all the flavors to seep into the veggies.
- Cook the quinoa as directed on the box/bag it came in. I usually cook it in water and add some salt and a slice of lemon or lime to flavor it.
- Wash and dry the lettuce and set the individual leaves on a platter.
- Scoop 3 tbsp of cooked quinoa onto each leaf of lettuce and then spoon the tomato-avocado mixture.
Total time 20-30 minutes | Serves 4
