Guacamole-Style Quinoa Recipe

Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic in the hot oil until slightly browned about 5 minutes. Stir quinoa into onion mixture and cook until quinoa is lightly browned about 30 seconds.

Squeeze lime juice into a 2-cup measuring cup; pour in enough chicken stock to make 2 cups liquid. Pour chicken stock mixture over quinoa and bring to a boil. Reduce heat cover saucepan and simmer until liquid is absorbed and quinoa is tender about 15 minutes. Remove saucepan from heat and chill in the refrigerator about 1 hour.

Fold cilantro tomatoes avocado and jalapeno pepper into quinoa mixture. Return quinoa to refrigerator for flavors to blend or serve immediately.