Wednesday, February 4, 2015

Quinoa Avocado Salad

  • 1/2 cup uncooked quinoa
  • 1 cup water
  • 3/4 cup cooked Corn
  • 1 cucumber, peeled, if desired
  • 1 stalk celery, sliced 
  • 1/2 medium carrot, shredded
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons white wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, finely chopped
  • Salt and pepper to
  • 1/4 cup olive oil
  • 2 tablespoons finely chopped fresh cilantro

Rinse quinoa in cold water; drain in fine-mesh strainer. In 1-quart saucepan, heat quinoa and 1 cup water to boiling. Reduce heat. Cover; simmer 15 to 20 minutes or until water is absorbed and quinoa is tender. Cool slightly. Meanwhile, cook corn as directed on package; cool.
Cut cucumber in half lengthwise; remove seeds and cut into 1 1/2x1/4-inch strips. In large salad bowl, stir cucumber, celery, bell pepper, onion, cooked quinoa and corn.

In small bowl, beat vinegar, lime juice, garlic, cumin, salt and pepper with whisk until blended. Beat in oil. Pour dressing over quinoa mixture; toss to coat. Sprinkle with cilantro.

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