Guacamole with Tri-Color Quinoa & Corn

Just had to share this guacamole. It’s so colorful, no color correction here!!!!! Easy too. It’s just a simple classic guacamole recipe topped with yummy and pretty toppings. Somehow, when food is displayed pretty it just tastes better. This one is my knock off of Tacology’s Quinoa Guacamole as promised. It’s a sure winner to impress your guests!

Prep Time: 15 minutes

Serves 2

Ingredients:

1 large Florida avocado or 2 Haas avocados

1 1/2 Tbs fresh lime juice (about a half of a juicy lime)

3/4 tsp salt

1/2 tsp pepper

1 Tbs finely chopped cilantro

Topping:

2 Tbs of cooked and cooled red or tricolor quinoa (make sure when you cook it you use salt)

1 Tbs corn kernels

2 Tbs plum tomato

1 Tbs of chopped red onion

Sprouts or sliced green onions to garnish

Lime wedges to garnish

Directions:

Cut the avocado into small chunks. Lightly mash, leaving some chunks. Stir in the salt, pepper, cilantro and fresh lime juice. This is your basic guacamole.

De-seed the tomato, chop fine and add a little salt. Set aside a few minutes on a paper towel until it lets a little water out.

Place the prepared guacamole in a bowl. Top with the cooled quinoa cooked as per package directions. Add the corn, onions and tomatoes. Sprinkle with just a few sprouts or thinly sliced green onions on top.

Serve with tortilla chips and lime wedges.