BuffaloSpree.com's Recipe of the week: Red Quinoa Avocado Salad
Photo by Julie Andrews
Quinoa (pronounced keen-wah) has been called a superfood because it contains more protein than any other grain. It’s also a source of complete protein, meaning that it provides all of the essential amino acids. In my humble opinion, quinoa, in all its crunchy, nutty glory, is delicious and super good for you. I got addicted to quinoa one summer when it was featured in one of the prepared salads at Wegmans. Although the salad is no longer available in stores, this recipe comes very close to the original.
Red Quinoa and Avocado Salad
2 and 1/2 cups red quinoa, cooked to package directions and chilled
1 cup frozen corn, thawed
1 avocado, sliced into 1/2 inch cubes
3/4 cup grape tomatoes
1/2 cup finely chopped cilantro
3-4 green onions, thinly sliced
1/4 cup lemon vinaigrette
1/4 teaspoon salt
1/4 teaspoon pepper
To assemble the salad simply add all of the ingredients to a bowl and gently mix. I like to toss the avocados in the dressing first to give them a good acidic coating, which will help to prevent browning.
I like to cook more quinoa than I need and save some for later use. Cooked quinoa can be stored in a tightly sealed container in the refrigerator for about four days or in the freezer for up to two months. A great way to use prepared quinoa is to form it into patties. The following recipe is both good for you and delicious. Small patties make a perfect appetizer or side dish. You can also make these into burger-size patties for a unique and tasty homemade veggie burger.
This article was originally published in February 2016 in Forever Young Magazine.