Toasted Quinoa And Avocado Salad Recipe

Toasted Quinoa And Avocado Salad

From dond 14 years ago

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15 minutes to make
Serves 8

I found this recipe online, posted by someone calling herself Stargirl. I have no idea where she got it (apologies to Luvsthecity, who needs to know the provenance of every recipe posted here). The combination of flavors is wonderfully complex, and the taste is rich and tangy.

colorful
complexzesty
saute

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- ¾ oz canola oil
- 1 cup quinoa, rinsed
- 1 cup onion, finely diced
- 1 Tbsp garlic, minced
- 1 tsp Mexican oregano, crumbled
- 1¼ cups chicken stock
- ½ tsp salt
- pepper to taste
- 1 cup cucumber, peeled, seeded, and diced
- 2 cups tomato, seeded and diced
- 1 cup tepary beans, cooked (if you can't find tepary beans, use black beans -- they work beautifully)
- ½ cup red onion, small dice, rinsed
- 1 Tbsp mint, chopped
- 1 Tbsp minced jalapeño
- 2 Tbsp cilantro, chopped
- 1½ Tbsp lime juice
- 2 cups avocado, ½" dice
- 24 pieces Belgium endive leaves
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Ingredients

¾ oz canola oil shopping list
1 cup quinoa, rinsed shopping list
1 cup onion, finely diced shopping list
1 Tbsp garlic, minced shopping list
1 tsp Mexican oregano, crumbled shopping list
1¼ cups chicken stock shopping list
½ tsp salt shopping list
pepper to taste shopping list
1 cup cucumber, peeled, seeded, and diced shopping list
2 cups tomato, seeded and diced shopping list
1 cup tepary beans, cooked (if you can't find tepary beans, use black beans -- they work beautifully) shopping list
½ cup red onion, small dice, rinsed shopping list
1 Tbsp mint, chopped shopping list
1 Tbsp minced jalapeño shopping list
2 Tbsp cilantro, chopped shopping list
1½ Tbsp lime juice shopping list
2 cups avocado, ½" dice shopping list
24 pieces Belgium endive leaves shopping list

How to make it

Heat the canola oil in a saucepan.
Add the quinoa and toast, stirring constantly, until golden brown.
Add the onions, garlic, and oregano, and stir until aromatic.
Add the stock and bring to a simmer.
Add salt and pepper to taste. Cover tightly and cook for 20 minutes, or until the grain is tender.
Spread the mixture on a sheet pan to cool. Then scoop everything into a bowl and fold in the cucumbers, tomatoes, cooked beans, onions, mint, jalapeños, and cilantro.
Season with the juice of one lime.
Gently fold in the avocado.
Serve with endive leaves as shown in the photograph.

People Who Like This Dish 3

sherrydear Glen Ellyn, IL
valinkenmore Malott, WA
eclaires Chicago, IL
dond Rockville, MD
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sherrydear 8 years ago
I wonder if the quinoa would be crunchier if the toasting /cooking steps were reversed, toasting last and adding it at the end? Has anyone tried this?
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dond 14 years ago
If you use black beans (something like Goya canned black beans), you obviously wouldn't need to cook them ahead of time.
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" It was excellent "
valinkenmore ate it and said...
Nice presentation and the recipe sounds great. Will be giving this one a try!
Thanks,
Valerie
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dond Rockville, MD

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The Rating

Reviewed by 1 people

Nice presentation and the recipe sounds great. Will be giving this one a try!
Thanks,
Valerie

valinkenmore in Malott loved it

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