Red Quinoa And Avocado Salad Food
AVOCADO AND RED QUINOA SALAD RECIPE
Steps:
- Combine the cooked and chilled red quinoa with the corn, cilantro, tomato and scallions in a large bowl.
- Gently add the diced avocado and stir to combine.
- Add the extra virgin olive oil and the juice from the lemon. Being as careful as you can so not to mush the avocado, stir everything together.
- Season with salt and pepper, taste and adjust with more oil, lemon, salt or pepper.
BLACK BEAN, CORN & AVOCADO SALAD OVER RED QUINOA WITH CILANT
Make and share this Black Bean, Corn & Avocado Salad over Red Quinoa With Cilant recipe from Food.com.
Provided by TishT
Categories Grains
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook quinoa with broth according to package directions.
- While quinoa is cooking, combine beans, corn, avocado, tomatoes and onion and top with Cilantro dressing (the recipe is below) and toss gently. Taste, as it may not need any more salt (mine did not). Add salt and pepper if desired and the lime zest to taste (I added the full 1/2 lime zest). Add 1/2 of the chopped cilantro if desired, and gently toss once more and set aside.
- When quinoa is cooked, drizzle with olive oil. If you are watching calories and fat go light on the oil here or omit as the bean mixture has plenty! Toss and add salt and pepper to taste.
- When ready to serve, spread the quinoa on a large platter and top with bean mixture. Garnish with chopped cilantro if desired.
- Cilantro Dressing: Place last 6 ingredients in a container with tight fitting lid and shake! Taste and adjust.
Nutrition Facts : Calories 501.3, Fat 25.2, SaturatedFat 3.5, Sodium 304.2, Carbohydrate 57.4, Fiber 13, Sugar 2.8, Protein 15
QUINOA SALAD WITH AVOCADO AND DRIED CRANBERRIES
Perfect salad to serve with grilled chicken or pork. This is an excellent buffet salad that will hold for about an hour
Provided by Abby Girl
Categories Low Cholesterol
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 322.4, Fat 21.5, SaturatedFat 2.8, Sodium 223.8, Carbohydrate 29.4, Fiber 8.6, Sugar 2.4, Protein 7
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