1 cup Quinoa
1/2 can red kidney beans
1/2 a lemon
Basil (I have frozen cubes of from Trader Joes- I used 3 cubes and I’m going to guess-timate that is about the same as one large handful of fresh basil)
1/4 cup Extra Virgin Olive Oil
While the quinoa does it’s thing, prepare the dressing.
If you do not have the cubes of basil I suggest using a food processor to make the dressing.
In the food processor combine the juice of 1/2 a lemon with some chopped basil (or 3 of your basil cubes- put in the mircowave for about 20 seconds to melt them). With the processor still on, slowly pour in the oil. If using cubes of basil, simply stir in the oil slowly with a fork.
Chop up your tomato and avocado into bite sized pieces.
Add the tomato and the dressing to your quinoa (I put it directly into the rice maker.) Stir to make sure every bit of quinoa gets dressing. Add the avocado last (they turn mushy if you try to stir them too much).