Avocado and Quinoa Salad
- Vegetable recipes
- Prenatal pick
- Vegetarian
- Easy recipes
With its slight bite, quinoa pairs well with creamy avocado for this side salad. It’s refreshing in the winter and stellar at a summer barbecue.
Ingredients
- 1 cup (250 mL) quinoa
- 1 cup (250 mL) diced cucumber
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) diced red onion
- 2 large or 3 medium ripe avocados, diced
- 1 cup (250 mL) diced green bell pepper
- 1/2 cup (125 mL) chopped fresh parsley
- Dressing:
- 1/3 cup (75 mL) lemon juice
- 1/4 cup (60 mL) extra-virgin olive oil
- 2 tbsp (30 mL) red wine vinegar
- 2 tsp (10 mL) dried mint (Substitute 1 tsp/5 mL dried oregano)
- Few dashes hot pepper sauce
- 1/4 tsp (1 mL) salt
- Pinch black pepper
Preparation
Rinse quinoa in fine sieve under cold running water. Bring to boil with 1-1/2 cups/375 mL water. Reduce heat to medium; simmer, covered, until water is absorbed, about 12 minutes. Fluff with fork. Let stand, covered, for 15 minutes.
Meanwhile, mix cucumber with salt; let stand for 20 minutes. Soak onion in cold water for 20 minutes. Rinse cucumber under cold running water; drain onion.
Dressing: Whisk all ingredients together.
In large bowl, combine quinoa, cucumber, onion, avocados, pepper and parsley. Mix well with dressing.
Makes 6 servings.
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