Toasted Quinoa And Avocado Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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The combination of flavors is wonderfully complex, and the taste is rich and tangy. Ingredients:
3/4 oz canola oil |
1 cup quinoa, rinsed |
1 cup onion, finely diced |
1 tbsp garlic, minced |
1 tsp mexican oregano, crumbled |
11/4 cups chicken stock |
1/2 tsp salt |
pepper to taste |
1 cup cucumber, peeled, seeded, and diced |
2 cups tomato, seeded and diced |
1 cup tepary beans, cooked (if you can't find tepary beans, use black beans -- they work beautifully) |
1/2 cup red onion, small dice, rinsed |
1 tbsp mint, chopped |
1 tbsp minced jalapeño |
2 tbsp cilantro, chopped |
11/2 tbsp lime juice |
2 cups avocado, 1/2 dice |
24 pieces belgium endive leaves |
Directions:
1. Heat the canola oil in a saucepan.
2. Add the quinoa and toast, stirring constantly, until golden brown.
3. Add the onions, garlic, and oregano, and stir until aromatic.
4. Add the stock and bring to a simmer.
5. Add salt and pepper to taste. Cover tightly and cook for 20 minutes, or until the grain is tender.
6. Spread the mixture on a sheet pan to cool. Then scoop everything into a bowl and fold in the cucumbers, tomatoes, cooked beans, onions, mint, jalapeños, and cilantro.
7. Season with the juice of one lime.
8. Gently fold in the avocado.
9. Serve with endive leaves as shown in the photograph.
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