Peruvian Quinoa Salad With Avocado Food

PERUVIAN CHICKEN, AVOCADO & QUINOA SALAD

Steps:

• Half-fill a medium pan with water and bring to the boil. Rinse the quinoa in a fine sieve, then add to the water, stir well and simmer for 12 mins or until just tender.
• While the quinoa is cooking, put the sweetcorn in a dry frying pan over a medium-high heat. Cook for 5 mins, turning every now and then, until defrosted and lightly toasted. Set aside.
• Rinse the cooked quinoa in a sieve under cold water, then press hard with a serving spoon to remove excess water.
• Tip the quinoa into a bowl and toss with the olive oil, sweetcorn, tomatoes, coriander, spring onions, lime zest and chilli. Season well with black pepper.
• Halve and stone the avocado. Scoop out the flesh with a large metal spoon, cut into slices and combine with the lime juice. Add the chicken pieces and avocado to the salad and toss gently together before serving.

PERUVIAN TOASTED SWEETCORN, AVOCADO & QUINOA SALAD

Steps:

• Half fill a medium pan with water and bring to the boil. Rinse the quinoa in a fine sieve then add to the water, stir well and simmer for about 12 mins or until just tender.
• While the quinoa is cooking, put the sweetcorn in a dry frying pan and place over a medium-high heat. Cook for 5-6 mins, turning every now and then until lightly toasted. Set aside.
• Rinse the cooked quinoa in a sieve under cold water, then press hard with a ladle or serving spoon to remove as much of the excess water as possible.
• Tip the quinoa into a bowl and toss with the olive oil, sweetcorn, tomatoes, coriander, spring onions, lime zest and chilli. Season well with black pepper.
• Halve and stone the avocado. Scoop out the flesh with a large metal spoon and cut into slices. Toss with the lime juice. Add the avocado and nuts to the salad and toss gently together before serving.

PERUVIAN QUINOA SALAD WITH AVOCADO

Steps:

• Bring a small pan of water to the boil. Rinse the raw quinoa in cold water and add to the boiling water.
• Stir regularly and simmer on a low heat for about 10 minutes.
• Meanwhile, put the sweet corn into a dry frying pan (without oil) and place on a medium to high heat. Cook for 5 minutes and turn occasionally until the sweet corn is lightly toasted.
• Grate the lime for its zest and squeeze the juice out.
• Strain the quinoa thoroughly using a fine strainer, ensuring all the liquid has been removed. Let cool for 5 minutes and then place the quinoa in a large bowl and mix with the olive oil.
• Add the coriander, sweet corn, tomatoes, onions, lime zest and red chilli pepper. Season with salt and pepper to taste.
• Remove the flesh of the avocado with a large spoon and cut into thin slices.
• Add the avocado, lime juice and nuts to the salad and mix gently together before serving.

QUINOA SALAD WITH AVOCADO, DRIED FRUIT AND NUTS

Steps:

• In a medium bowl, soak the cranberries and apricots in hot water for 5 minutes. Drain and set aside.
• In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 teaspoons salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.
• Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 teaspoons salt. In a large bowl, toss the vinaigrette with the quinoa, cranberries, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.

QUINOA SALAD WITH AVOCADO AND DRIED CRANBERRIES

Steps:

• Dressing: In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper.
• Salad:.
• In a saucepan, combine quinoa, salt and cold water; bring to a boil over medium high heat. Stir, reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork, spread on a large baking sheet and let cool completely.
• Place cranberries and apricots in a small bowl. Cover with warm water and let stand for about 5 minutes or until plump. Drain and set aside.
• Just before serving, peel avocados and cut into bite size chunks. Place in a bowl and toss with dressing to prevent discoloration. Add cooled quinoa, cranberry mixture, green onions and almonds.
• Make ahead: The dressing can be stored in an airtight container in the fridge for up to 1 day. The quinoa can be cooked up to 1 day in advance; after cooling, add the green onions and cranberry mixture, chill. Toss with the avocados just before serving.

KALE, QUINOA, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE

Steps:

• Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
• Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
• Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.