Total Time: 40 minutes
1 1/2 cups quinoa
2 cups low-sodium chicken broth
1/2 teaspoon kosher salt
Zest of 1 large lemon
1 30oz can Teasdale white hominy, rinsed and drained
1 avocado, diced
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper
1/4 cup olive oil
3 tablespoons fresh lime juice (about 2 large limes)
1 tablespoon apple cider vinegar
1 tablespoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a 2-quart saucepan, bring the quinoa, chicken broth, salt and lemon zest to a boil over
medium-high heat. Reduce the heat, cover the pot and simmer until the liquid has been absorbed,
about 20 minutes. Remove the pan from the heat and let rest for 10 minutes.
While the quinoa is cooking, prepare dressing. In a small bowl, whisk together the olive oil, lime
juice, vinegar, cumin, salt and pepper until smooth.
In a large bowl, combine the cooked quinoa, hominy, avocado and cilantro. Add the dressing and
toss until coated. Season with salt and pepper.
Nutritional Information (amount per serving): Calories 301, Fat 14g, Protein 6.9g,
Carbohydrates 38.2g, Fiber 6.5g.