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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Summery veggies and quinoa with caramelized onions and a tasty vinaigrette. Ingredients:
1 cup quinoa |
2 cups water |
2 cups cherry tomatoes, halved |
2 avocados, diced |
1 cup artichoke heart, chopped |
1/4 cup basil, chopped |
2 tablespoons pine nuts, toasted |
2 tablespoons capers, to taste |
1 tablespoon olive oil |
1 red onion, thinly sliced |
3 tablespoons balsamic vinegar |
2 tablespoons lemon juice |
2 tablespoons lemon zest |
2 garlic cloves, minced |
1/3 cup extra virgin olive oil |
salt and pepper |
Directions:
1. Bring the quinoa and water to boil. When the water boils, reduce the heat to a simmer and cook until the water is absorbed, approximately 10 minutes. When cooked, quinoa has a texture similar to perfectly cooked pasta, or rice. Strain and rinse well under cold water.
2. While the quinoa is cooking, in a skillet heat olive oil over medium heat and saute the onions until transparent.
3. Prepare the vinaigrette by combining the ingredients and whisking.
4. In a large salad bowl, toss all of the ingredients together, including caramelized onions and the vinaigrette.
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