Avocado And Mint Quinoa Salad Recipes

QUINOA SALAD WITH AVOCADO AND KALAMATA OLIVES

Steps:

• Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/4 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a thread-like spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.
• Add the remaining salad ingredients except the salad greens to the bowl. Whisk together the dressing ingredients. If using yogurt, thin out if desired with a tablespoon of water.
• Just before serving toss the lettuces with 3 tablespoons of the dressing. Toss the quinoa mixture with the rest of the dressing. Line a salad bowl or platter with the greens, top with the quinoa, and serve. Or if preferred, toss together the greens and quinoa mixture before serving.

QUINOA SALAD WITH MINT, ALMONDS AND CRANBERRIES

Steps:

• Bring the chicken broth to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.
• Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and ground black pepper.

QUINOA, PEA & AVOCADO SALAD

Steps:

• Put the peas in a large heatproof bowl, pour over just-boiled water, then set aside.
• Pour the lemon juice into a small bowl and whisk in some seasoning. Keep whisking as you slowly add the olive oil, followed by the mint and chives.
• Drain the peas and tip into a large serving dish. Stir in the quinoa, breaking up any clumps. Pour over the dressing, then fold in the avocado and pea shoots. Serve immediately.

AVOCADO QUINOA SALAD

Steps:

• Heat the cast iron skillet over a medium flame.
• Place the greens, avocado, quinoa, pepitas, feta cheese, Persian cucumbers, and soft herbs into the large salad bowl. Toss to combine. Add salt to taste, keeping in mind that the dressing will have salt as well.
• Cook the bacon in the cast iron pan until crisp. Set aside to cool on a plate lined with a paper towel.
• Fry the eggs in the bacon fat.
• In a small bowl, whisk together extra virgin olive oil, vinegar, honey, salt and pepper, to taste.
• Divide the greens mixture up into two bowls. Place two eggs on top of the greens and crumple the bacon over each bowl. Split the dressing between the bowls (there will likely be leftover dressing).
• Serve with a side of buttered toast.

AVOCADO TOMATO SALAD WITH QUINOA

Steps:

• Combine tomatoes, avocados, celery, green onions, cooked quinoa, and cilantro for salad in a bowl.
• Mix lemon juice, agave, soy sauce, salt, and pepper together in a small bowl. Pour over salad and toss to coat.
• Serve immediately or store in the refrigerator for up to 48 hours. After that the avocados get a bit mushy!

AVOCADO AND MINT QUINOA SALAD

Steps:

• In a pan, combine the quinoa, salt, and chicken stock. Bring to a boil over high heat, then cover and simmer for approximately 10 minutes or until the water is absorbed. Remove from heat and let cool.
• Once the quinoa has cooled, add the avocado, mint, and cherry tomatoes. Squeeze the lemon juice onto the salad.
• Toss and serve or refrigerate for later.