Warm Rice, Quinoa and Avocado Salad

Total time: 20 minutes
   Quinoa is very high in protein and "contains a balanced set of essential amino acids for humans, making it an unusually complete food" according to Wikipedia. The quinoa and rice cook together.

 Ingredients:

• 1/4 cup (1.7oz, 47gr) Basmati rice
• 1/4 cup (1.8oz, 50gr) quinoa    black, red or tan
• 1 cup (8oz, 240ml) chicken stock
• 1/2 onion
• 2 tsp olive oil, for cooking
• 1/2 avocado
• 2 tsp olive oil, for salads
• 2 tsp white balsamic vinegar

 Instructions:

• Roughly chop onion. 
• Heat cooking oil in a small saucepan.  Add onion and sauté until transparent, about 3 minutes. 
• Add quinoa, rice, stock, cover and bring to a boil. 
• Reduce heat and simmer until done and liquid is absorbed, about 15 minutes . 
• Uncover, fluff with a fork and allow to cool for a few minutes (or longer).
• Cut avocado, remove pit.  Remove half of avocado from shell and cut into cubes.
• In a medium bowl, combine the oil and vinegar. 
• Add the avocado and stir gently to coat.
• Add rice / quinoa, and stir gently to combine. Serve.

Note: To store a cut avocado, leave in the shell, put cut side down on a plate and store in the fridge.  Use within 2 days.