Equipment: Rice Cooker

Ingredients:

  • 1 cup quinoa (or brown rice)
  • 3 scallions, chopped
  • 1/2 jalapeno, minced
  • 1 cucumber, skin removed, diced into small chunks
  • 1 can diced tomatoes (no salt added)
  • 2 cloved garlic, minced
  • 1 avocado, diced
  • Juice of 1/2 lemon or lime
  • 2 tablespoons olive oil
  • 1/2 cup crumbled Queso Fresco (or feta cheese crumbles)
  • 1 tablespoon dill (optional)
  • Salt & pepper to taste
  • Hot sauce (optional)


Directions

Rinse the quinoa in a strainer before cooking. This helps remove any soapy residue from the outside of the seed.

Add the quinoa with 2 cups of water to the rice cooker, and let soak for 10 minutes. Turn on the heat and let simmer for 15 minutes (or until water is absorbed). Put quinoa into a small bowl and let cool.

In a large bowl, combine olive oil, dill, lemon juice, salt, and pepper. Wisk together, then add all of the other ingredients , incuding quinoa. Gently mix to combine.

Serve topped with some hot sauce. Salad stays fresh for up to three days in refridgerator or cooler.

Click here to download the entire Rolling Kitchen Cookbook where you will find this recipe and over 75 others that can be prepared at home or on your truck. Enjoy!

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