Beat the heat: An easy, cool dinner

When it's hot, we want to relax rather than stand over a hot stove. This meal can be ready under 30 minutes and is a "one pot meal" making it easy to serve and clean up! You can vary this recipe by using brown rice, wild rice or even a whole-wheat pasta noodles instead of quinoa. Also try mixing up the veggies and beans depending on what you have on hand or like.

Quick Quinoa Salad
Serves 4
By: Megan Roosevelt, RD, LD

1 cup dry quinoa, rinsed
1 can (15 ounces) garbanzo beans
2 small avocados
1 medium cucumber, chopped
1 cup cherry tomatoes, sliced in half
1 large carrot, chopped
1 tablespoon olive oil
1 lemon, juiced
Pinch of sea salt
Optional: fresh herbs such as cilantro or parsley

In a medium pan, bring water to a boil, add quinoa, and reduce to a simmer and then cover with a lid. Let quinoa cook for 15 minutes, stirring occasionally. Meanwhile, drain and rinse beans and add to a large bowl, which you'll use to mix all the ingredients together. Next, cut avocado in half lengthwise, remove pit and score the avocado with a knife making squares without piercing the skin. Spoon avocado out with a spoon and add to the large mixing bowl. Next, wash and chopped all veggies and herbs and add to the mixing bowl.

When quinoa is finished cooking add to the bowl. Drizzle with olive oil, lemon juice, sea salt and fresh herbs. Toss everything together and enjoy!