Quinoa and Nopal Bowl

Mexico has it all! That's what inspired this quinoa and nopal bowl. Mexico is rich in soil, has two coastlines and has great weather - the perfect environment that makes us one of the biggest avocado producers in the world. In addition to avocado, we also have many other fruits and veggies that are not a daily habit in the U.S., like the nopal - or cactus pads. 

Rich in fiber, low-cal and flavorful, I always have nopales in my fridge. I sometimes mix it in my morning smoothie with other veggies, or use it to replace tortillas, or maybe even cut in long pieces and mix into a salad.   

The magic bowl has not one, not two but three superfoods: avocaodos, quinoa and nopales. 

Feel free to add your favorite protein to the mix (although quinoa is already high in protein, and so are the nopales!

Ingredients:

  • 3 CUPS TRICOLOR QUINOA
  • 6 MEDIUM NOPALES CUT INTO STRIPS
  • 2 TOMATOS DICED
  • 3/4 CUP CILANTRO FINELY CHOPPED
  • 1 RED ONION, DICED
  • 3 AVOCADOS RIPE
  • 1 SERRANO CHILE SEEDED AND DEVEINED
  • 3/4 CUP OLIVE OIL
  • 2 LEMONS JUICED
  • SALT TO TASTE
  • PEPPER TO TASTE

Directions:

  1. Cook quinoa according to the package instructions. Reserve.
  2. Broil cactus pads or nopales in medium heat over a skillet, once they release their liquid completely remove from heat, chop and set aside.
  3. Cut the rest of the vegetables. Add oil, lemon juice salt and pepper.
  4. Mix all the ingredients with quinoa and enjoy!