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Quinoa Salad and Avocado with Vinaigrette Dressing
Ingredients
Quinoa Salad and Avocado with Vinaigrette Dressing
by Chef Patricia DeMauro
Quinoa
- 3 cups quinoa
- 4 1/2 cups water
Vinaigrette Dressing
- 1/2 cup red apple cider vinegar
- 1/2 cup extra virgin olive oil
- Squeezed juice of 1 lemon
- 2 teaspoons of sea salt
- 2 teaspoons black pepper
- 2 teaspoons lemon pepper
- 2 teaspoons crushed red pepper
- 2 teaspoons cumin
- 2 cloves garlic, minced
- 1 cup fresh parsley, chopped
Salad
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup cherry tomatoes, chopped
- 1 red onion, chopped
- 1 cucumber, chopped
- 1 carrot, grated
Garnish
- 1/2 cup parsley, chopped
- 1 avocado sliced
Preparation
- COOK QUINOA. Put 3 cups quinoa and 4 1/2 cups of water in a pot. Bring to a boil, cover with a lid, reduce heat and simmer for 15 minutes or until all water is absorbed. Remove from heat and allow to stand for 5 minutes, then put into a large salad bowl.
- PREPARE DRESSING. Put the dressing ingredients into a mixing bowl, then stir briskly with a fork until the ingredients are thoroughly combined.
- PREPARE SALAD. After chopping and slicing, put the salad ingredients into a large salad bowl.
- MIX IN DRESSING into the salad bowl that the quinoa is in.
- MIX IN SALAD into the same bowl that the quinoa and dressing are in.
- GARNISH with parsley and avocado. Cut avocado into long slices. Arrange them in such a way to give the final dish a wonderful appetizing appearance.
Servings: 6
Enjoy!
Credits
CHEF
Patricia DeMauro
MUSIC
Rise and Shine by Charlie Kirby
Used by permission by Charlie Kirby