Here’s a fresh and light veggie quinoa salad recipe. I used black quinoa, but you can use whatever variety you have on hand such as red or white quinoa.
Black Quinoa Salad with Radish and Avocado
1 cup uncooked black quinoa
1 medium yellow or red bell pepper, chopped
1 cup sliced radish
1/4 cup fresh Meyer lemon juice
2 tablespoons extra virgin olive oil
Fine sea salt
Freshly ground black pepper
1 medium avocado, cubed
8 fresh mint leaves, chopped
Cook quinoa according to package directions. Place cooked quinoa in a large mixing bowl; cool slightly. Stir in bell pepper and radish.
For dressing, whisk together lemon juice and olive oil. Pour dressing over quinoa mixture; stir to coat. Season to taste with salt and pepper.
Salad can be served immediately or covered and chilled for several hours. Stir in avocado and mint just before serving.
Makes about 6 cups salad
Tip: Try using a different fresh herb in place of the mint such as 2 tablespoons chopped fresh cilantro or basil.
How to Cook Quinoa
1 cup uncooked quinoa
2 cups water
Place quinoa in a fine mesh strainer. Rinse and drain quinoa. Combine quinoa and water in a medium saucepan. Bring to boiling. Cover and reduce heat to a gentle simmer. Cook 10 to 15 minutes until the water is absorbed and the quinoa is tender. Makes about 4 cups cooked quinoa.
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