Okay, I don’t even know where I got this recipe. I tend to read magazines and pull recipes out and through them on the pile of ‘must try’ and usually at the bottom of the page it will say where it’s from so I don’t make any effort to write where I got it on the recipe. This is definitely the exception because it did not state where it’s from so we’ll just let it be a mystery then, shall we?
I was drawn to the idea of this salad because in my ever widening search for healthy but tasty meals I’ve been wanting to incorporate more quinoa in our diets. For those of you who don’t know quinoa is an ancient grain that used to be served to Egyptian royalty long before any of us were thought of or even know it existed. It’s really high in nutrients particularly vitamin C and is high in fiber and lots of other great things. Look it up and check it out.
Now quinoa can be found at health food and nutrition stores but it is now popping up at grocery stores usually in their ‘green’ or health sections. It is a bit pricey but the nutritional bang for your buck that you get from it is worth the price. Trust me on this one.
Quinoa is also a grain that absorbs the flavor of whatever you pair it with so it’s slightly nutty flavor can be mixed with just about anything you want to. I’ve even made cheesy quinoa before when I was looking for an alternative to the mac and cheese I was craving and it worked wonderfully well.
2 organic avocados, cut into pieces
1 cup of red quinoa (I didn’t have the red variety so just used the regular white variety)
1 medium tomato, cut into pieces
1/4 cup diced red onion
2 fresh basil leaves, crushed (I actually shredded them instead)
1/3 cup organic extra virgin olive oil
1/4 teaspoon cayenne pepper
1 garlic clove, minced
juice of two limes
sea salt and pepper to taste
- In a small saucepan, bring two cups of water to a boil and add rinsed quinoa. Cover and simmer for 15-20 minutes or until water is absorbed. Cool and set aside.
- Mix the dressing ingredients together in a small mixing bowl. Mix all the other ingredients together in a large mixing bowl and then add cooled quinoa.
- Toss with dressing. Chill and serve.
I really liked this recipe. It was totally healthy and the avocados when mixed with everything created a creamy consistency that really appealed to me. The flavors were bold but individual and not over-powering to me. I served it with vegetarian Nature’s Burgers. Definitely a recipe that I’ll try again.