It’s been some time since I’ve posted a quinoa recipe. In the event you love my different quinoa salads, you’re certain to like this Quinoa Avocado Salad as properly. Isn’t it fairly?
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Let’s Chat about This Quinoa Avocado Salad:
Excellent for spring and summer time, this Quinoa Avocado Salad is straightforward to make, tremendous recent, and amazingly wholesome! The bottom is quinoa (in fact) tossed with wilted spinach, mint leaves, feta and pistachios, then dressed is a tangy lemon French dressing. Scrumptious!
THE QUINOA:
Quinoa is a grain from South America that’s excessive in protein, fiber and wholesome fat, and imagine it or not quinoa is expounded to beetroot, spinach and tumbleweeds! It’s just like rice in that it isn’t very flavorful on it’s personal however takes on the flavors of what it’s cooked in/with. I normally cook dinner mine in broth for extra taste however water works tremendous too, particularly with this salad as a result of it’s loaded with taste.
Love Quinoa Salads and Want Extra Recipes?
Strive my Salmon and Quinoa Salad! So good!
What you want: a great knife.
A scrumptious spring/summer time salad.
Course:
Salad, Aspect Dish
Delicacies:
American
Key phrase:
simple aspect dish recipe, quinoa salad, vegetarian
Servings: 4 servings
-
1
cup
tri-colored or plain quinoa, cooked to bundle directions (yields 2 – 2 1/2 cups) - zest of 1 lemon
-
1
tablespoon
recent lemon juice -
3
tablespoons
good high quality olive oil -
1/2
teaspoon
floor cumin -
1/4
mint leaves, finely chopped -
1-2
tablespoon
chives, finely chopped -
1/2
cup
crumbled feta -
1/4
cup
roasted salted pistachios -
1
giant
avocado, diced - sea salt (non-compulsory)
-
Prepare dinner quinoa: place one cup quinoa in small pot with two cups water. Deliver to a boil, decrease to a medium/low simmer and cook dinner for 12-Quarter-hour, till many of the water is absorbed. Flip off warmth, place lid on pot and permit to sit down for Quarter-hour.
-
Whereas quinoa rests, chop chives and mint, put aside. Make dressing by whisking collectively lemon zest, lemon juice, olive oil, and cumin.
-
Pour quinoa right into a bowl and permit to chill for couple of minutes. Drizzle with dressing and toss. Add mint, chives, feta, pistachios. Style. With the feta and pistachios it might be salty sufficient. In the event you want extra salt, sprinkle with a great high quality sea salt and toss once more. Serve.
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