Golden Quinoa Salad With Radish Dill Avocado Recipe 455

GOLDEN SUNSHINE QUINOA SALAD

Steps:

• Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.
• Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.

GREEN GRAPE AND AVOCADO QUINOA SALAD

Steps:

• In a large bowl, whisk together lime zest, lime juice and olive oil. Taste and season with salt and pepper.
• Toss the quinoa, grapes, cucumbers, mint, parsley, scallions and avocados together with the dressing. Serve chilled or at room temperature.

GOLDEN QUINOA SALAD WITH RADISH, DILL & AVOCADO RECIPE - (4.5/5)

Steps:

• Rinse the quinoa for 2 to 3 minutes in a fine mesh strainer, rubbing vigorously. Drain. Heat a 2-quart saucepan over medium-high heat and add a drizzle of olive oil. When the oil is hot, add the quinoa and cook, stirring, for 1 minute. Pour in the broth, bring to a boil, cover, and turn the heat down to low. Cook for 15 minutes. Turn off heat and let sit, covered, for 5 minutes. Line a large baking sheet with parchment and spread the cooked quinoa over it in an even layer. Let cool while preparing the vegetables. Dice the radishes finely - about 1/4-inch to a side. Do the same with the cucumber. Finely dice the shallot. Finely chop the dill fronds. Toss with the quinoa in a large bowl. Zest the lemon right into the bowl and fold in the zest. Juice the lemon half and whisk the juice together with the olive oil, balsamic vinegar, and liquid smoke until emulsified and thick. Toss this with the quinoa. Fold in the almonds, chopped dates, and Parmesan. Taste and season to taste with salt and pepper. When ready to serve, top with chopped avocado. *Note: 1 tablespoon smoked olive oil, such as The Smoked Olive's Sonoma oil, can be substituted for the liquid smoke and 1 tablespoon regular olive oil.

RED QUINOA AND AVOCADO SALAD

Steps:

• Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold.
• Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper; stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.