Avocado and Red Quinoa Salad Recipe

July 12, 2013 0 Comments

Avocado and Red Quinoa Salad

Avocado & Red Quinoa Salad – Good & Good for You

Of late, Quinoa (pronounced “Keen-wah”) has grown in popularity, and people are choosing the grain because it is a fast-cooking meal staple with a high nutritional value. Quinoa is a crop that is cultivated for the edible seeds that it produces.  Quinoa has been described as a “Superfood”—a classification of foods that are supposedly packed with a ton of healthy nutrients.

Quinoa is a gluten-free grain that is rich in amino acids (it contains all nine essential amino acids) and is also a great source of protein, iron, and calcium. If you are looking for a healthier alternative to rice, or if you have vegan or gluten restrictions—quinoa is your go to grain.

You can buy both red, white, black, and brown quinoa at the supermarket, and the different colors arise because they are just separate varieties of the crop. All have the same nutritional value but I prefer the red kind because it has a more pronounced, nutty flavor and the color looks great in any dish you’re serving.

Once you cook the red quinoa, it develops a light brownish color and should be able to keep in the fridge for about 4 to5 days. Recently, my wife and I have been making a big bowl of quinoa at the beginning of the week and using it in different meals. We just added it to a delicious avocado salad, and I provided the recipe below.

Avocado and Red Quinoa Salad Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serving Size: 5 cups

Avocado and Red Quinoa Salad Recipe

Ingredients

4 ounces red quinoa - cooked & chilled

2 ears fresh corn - Cooked & kernels removed or 6 ounces frozen (thawed)

1/2 cup thinly sliced scallions (green onions)

1 plum tomato, diced

1 avocado, diced

1/2 cup fresh cilantro, finely chopped

1/4 cup extra virgin olive oil

Juice from 1 lemon

Salt & pepper, to taste

How To Prepare At Home

Combine the cooked and chilled red quinoa with the corn, cilantro, tomato and scallions in a large bowl. Gently add the diced avacado and stir to combine.

Add the extra virgin olive oil and the juice from the lemon. Being as careful as you can so not to mush the avacado, stir everything together. Season with salt and pepper, taste and adjust with more oil, lemon, salt or pepper.

Personally, I like to let it sit a while before adjusting the seasoing but you can do it at any time.

Last modified on Thu 25 February 2016 3:48 pm

Filed in: Salad Recipes

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