Guacamole and Quinoa Salad

Below is a Tone It Up–inspired version of a Guacamole and a Quinoa Salad—two delicious, clean, and nourishing recipes that pair wonderfully together. I remember making and eating this recipe, but for the life of me couldn’t find my recipe book, so here is what I came up with:

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1. Tone It Up–Inspired Guacamole

Ingredients

• 2 ripe avocados
• 2 tablespoons fresh lime juice (about half a lime)
• ¼ cup red onion, finely diced
• 1 tablespoon fresh cilantro, chopped (plus more to taste)
• ¼ teaspoon sea salt (adjust to taste)
• Black pepper, to taste
• Optional add-ins (pick your favorite):
  • ½ jalapeño pepper, finely diced (for heat)
  • 1 small tomato, diced
  • A pinch of garlic powder

Instructions

1. Prep the avocados: Cut the avocados in half, remove the pits, and scoop out the flesh into a medium bowl.
2. Mash: Using a fork, mash the avocados to your desired consistency (chunky or smooth).
3. Mix in flavors: Stir in the lime juice, red onion, cilantro, salt, black pepper, and any optional add-ins.
4. Taste and adjust: Adjust seasonings as desired—add more lime juice, salt, or cilantro to taste.
5. Serve: Enjoy immediately, or cover tightly with plastic wrap (pressed against the guac to keep out air) and store in the fridge until ready to eat.

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2. Tone It Up–Inspired Quinoa Salad

This salad is flavorful, protein-rich, and loaded with colorful veggies. Great for meal prep or as a side dish!

Ingredients (4 servings)

• 1 cup dry quinoa (rinsed)
• 2 cups water or vegetable broth
• 1 cup canned black beans, rinsed and drained
• 1 cup cherry tomatoes, halved (or diced tomatoes)
• 1 cup bell pepper, diced (any color)
• ½ cup red onion, finely chopped
• 1 cup cucumber, diced (optional for extra crunch)
• 1 cup corn kernels (fresh, frozen, or canned)
• ¼ cup fresh cilantro, chopped

Dressing

• 2 tablespoons olive oil
• Juice of 1 lime (about 2 tablespoons)
• 1 teaspoon honey or agave (optional, for a hint of sweetness)
• ¼ teaspoon sea salt (adjust to taste)
• Black pepper, to taste

Instructions

1. Cook the quinoa:
   • In a medium saucepan, bring the water or broth and quinoa to a boil.
   • Reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and quinoa is fluffy.
   • Fluff with a fork and set aside to cool slightly (or completely if you prefer a cold salad).
2. Combine vegetables and beans:
   • In a large bowl, add the black beans, cherry tomatoes, bell pepper, red onion, cucumber, corn, and cilantro.
3. Prepare the dressing:
   • In a small bowl, whisk together the olive oil, lime juice, honey (if using), salt, and pepper.
4. Assemble:
   • Once the quinoa has cooled, add it to the bowl of veggies.
   • Pour the dressing over top.
5. Toss and serve:
   • Gently toss everything together until well-combined.
   • Taste and adjust seasonings if needed.
6. Serving suggestion:
   • Plate the quinoa salad and top it with a hearty scoop of your fresh guacamole.

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Tips & Tone It Up–Style Twists

• Meal prep: Double the recipes to have leftovers for quick lunches or snacks.
• Extra greens: Add spinach or kale to the quinoa salad for even more nutrients.
• Protein boost: Top with grilled chicken or tofu if you want extra protein.
• Make it spicy: Add extra jalapeño or a dash of hot sauce to the guacamole or salad dressing.

Enjoy your fresh, flavorful, and healthy guacamole and quinoa salad! These recipes capture the Tone It Up approach of nourishing ingredients and balanced meals. Stay vibrant!