This past weekend was one of the coldest of the winter, and with two active kids, taking them to SkyZone, an indoor trampoline park, seemed like a good idea. Let them bounce away their energy, right?
The diagnosis was a fractured tibia. We went back to the hospital yesterday to get the permanent cast that he’ll have to wear for four weeks. The doctor said that after getting the permanent cast on he shouldn’t have any more pain. So far he still seems to be in pain, which is the saddest thing to have to watch as a parent. It’s also supposed to be a walking cast, but he’s been afraid to put any weight on it. I think he’s remembering how much it hurt and is afraid it will still hurt. It doesn’t help that he has hardly gotten any sleep. (Which means guess who else hasn’t gotten much sleep…)He’s hanging in there, even though the pain and lack of sleep is making him a bit grumpy. I’m hoping he gets a good nap today and decides to try to walk on his cast. I’m getting a great arm workout in the meantime.
What does Luke’s fractured tibia have to do with this Quinoa Avocado Salad? Absolutely nothing.
I can’t even think of a good way to connect the two, so I’ll just say this salad has so many of my favorite things. I love quinoa and avocado together and I added orange segments and pistachios, which add a nice sweetness and crunch. The whole thing in topped with a simple, oil-free lime dressing that brings all the flavors together. This makes a great main-course lunch salad or a side dish for dinner. You can also double or triple the recipe to serve it for a potluck.
This healthy salad comes together in a snap, which is totally what I need right now since I have one kiddo in a cast and the other one home from school with a snow day. I don’t think I’ll have much time in the kitchen!Print
Quinoa Avocado Salad
An easy to put together and tasty salad. Great for a main or side dish
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: serves 2 as a main 1x
- Category: Salad
- Cuisine: American
1/2 cup dry quinoa, rinsed well
1 cup water
2 large avocados, cut into chunks
1 orange (I used Cara Cara, any kind works), cut into segments
1/4 cup coarsely chopped shelled pistachios
juice from 1 lime
1 tablespoon honey
1/2 teaspoon finely minced ginger
First, cook your quinoa. In a small saucepan, bring the rinsed quinoa and water to a boil. Reduce the heat, cover, and allow to simmer until the water is absorbed, about 12-15 minutes. Fluff the quinoa with a fork and allow it to cool.
Meanwhile, put the avocado chunks, orange segments (if you simply peel your orange with your hands, you will have pith and membranes in your salad that will make it more bitter. Cut the ends off of the orange, then cut away the peel with a knife. Then use the knife to slice the orange, then cut each segment into smaller pieces), and pistachios into a medium bowl. When the quinoa is cooled, add that to the bowl also.
In a small bowl, whisk together the lime juice, honey, and fresh ginger. Drizzle the dressing on the ingredients in the other bowl and gently stir to mix everything together and coat the salad with the dressing. Taste and add salt and pepper if desired (I did not). Enjoy!
- Serving Size: 1 serving
- Calories: 385
- Sugar: 16.5g
- Sodium: 42.5mg
- Fat: 25.5g
- Carbohydrates: 20g
- Protein: 7.5g
Keywords: quinoa salad