With creamy avocado, juicy tomatoes, and a tangy chipotle lime vinaigrette, this Avocado Quinoa Salad is sure to become a favorite. This healthy salad is crave-worthy!
I can’t believe its only 8 more weeks (give or take) before I have a little girl!
Every time I open the closet and see the tiny clothes hanging, I panic. With the boys I was the picture of preparedness. I read every book I could, knew all the theories on infant sleep and literally had every possible safety gadget in my possession weeks before they were born. (Not to mention a years worth of clothes and toys.)
This time…let’s just say I’m a little more relaxed.
I don’t even have a car seat yet. Or a bassinet.
I do, however, have some really cute pink clothes. And diapers so small and doll-like that I find myself doubting my boys were ever that little. To the right of my computer sits a dainty pair of lace trimmed white socks. They never fail to make me smile.
This whole becoming a parent for the third time at 41 is truly a unique experience.
I’m far less worried about all the things I’ll need and more just knowing that babies really aren’t all that complicated. This lucky little girl is coming into so much love. She has love she’s not going to care that Mommy didn’t finish a room for her before she was born.
No doubt about it – I’m not the picture of organization – and you know what? I’m really ok with that. I feel a lot more relaxed and confident that I did the first time(s) around. After all, I’ve gotten two boys to (almost) 7 & 8 and they are pretty darn spectacular.
I was so nervous and stressed when they were little. I’m hoping that just having been through the crazy-baby-toddler times and knowing that it doesn’t stay that way forever will give me the ability to appreciate each moment in all of its exhausting chaos.
Speaking of chaos, my kitchen has been in a chronic state of chaos as I finish working on my gluten free cookbook.
Little tip folks – when you are seriously pregnant and your husband is juice fasting it is NOT a good idea to test bread and cake recipes. Trust me on this one.
I have been doing a fairly good job of making sure I get healthy food every day and I find myself relying on simple dishes like today’s salad.
I enjoyed it with my Chipotle Lime Dressing (below) but this is a great recipe to customize to your own taste! I used restraint in the name of simplicity, but corn and red onion would be great here too.
Avocado Quinoa Salad with Chipotle Lime Dressing
- 1 ½ cups pinto beans drained and rinsed
- 1 ½ cups cooked quinoa
- 1 cup grape tomatoes quartered
- ½ cup fresh cilantro
- 1 avocado pitted and chopped
- Chipotle Lime Vinaigrette
- ¼ cup ¼ cup olive oil water or +1 tablespoons chia seeds
- 1/4 cup lime juice
- 1/2 - 1 chipotle chilie in adobo sauce The dish will be HOT if you use 1
- 4 cloves garlic minced
- 1/2 cup fresh cilantro chopped
- 1 teaspoon honey or agave nectar
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- In a medium bowl combine pinto beans, quinoa, tomato, cilantro and avocado. Toss with desired amount of dressing and serve chilled or at room temperature. Drizzle with additional dressing as desired
- In a small bowl combine water and chia seeds. Whisk well and set aside for 10 to 15 minutes until a gel forms. (If you don’t have chia seeds you may substitute ¼ cup of olive oil.)
- Combine chia gel in a jar or blender and add remaining ingredients. Shake or process until combined.
Salad With Chia Dressing: Servings 4, Calories 270, Fat 10.8g, Carbohydrates 37.6g, Protein 9.8g, Cholesterol 0mg, Sodium 489mg, Fiber 11.2g, Sugars 3.1g, WW Pts 7 With Oil Based Dressing: Servings 4, Calories 360, Fat 22.2g, Carbohydrates 36.1g, Protein 9g, Cholesterol 0mg, Sodium 489mg, Fiber 10g, Sugars 3.1g, WW Pts 10