Friday, February 3, 2012

red quinoa and avocado salad

So, I really have a bit of a love affair with quinoa.
Red, white, doesn't matter.
This is only the third recipe that I've posted on quinoa, but never fear!  I have more a'coming :)
And yes, this one is still my all time favorite, but the recipe below is actually a really really close second.
Maybe it's just the avocados.....I put avocados in anything and love it.
But, the scallions are absolutely necessary to this dish....and the avocados....and the crunch of the almonds.  Just do it exactly, okay?
Enjoy :)

Red Quinoa and Avocado Salad
serves 6, as a side dish
3 cups homemade or store-bought vegetable stock
2 cups uncooked quinoa, red or regular
6 scallions, sliced thinly
1/3 cup vegetable oil
2 tablespoons soy sauce
1/2 cup fresh squeezed lime juice, from about 2 limes
1 tablespoon honey
1/2 cup sliced or slivered almonds, toasted
avocados, diced 

Bring stock to a boil in a large pot with a tight-fitting lid.  Meanwhile, toast quinoa in a large, dry saute pan over medium-high heat, stirring constantly. When quinoa starts to smell toasted and nutty, about 5 minutes, remove from heat.  Pour quinoa into boiling broth, reduce heat to a simmer.  Cover and allow to simmer for 15 minutes.  Remove from heat and allow to rest, covered, for 5 minutes more.  Fluff with a fork and add scallions, stirring to combine.
Whisk together vegetable oil, soy sauce, lime juice and honey in a small bowl.  Pour dressing over quinoa, tossing to coat.  Just before serving, add almonds and avocado, and stir to combine.  Serve immediately or refrigerate and serve chilled.  Enjoy!



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