Here it is, courtesy of Food Network's Katie Lee:
Green Grape and Avocado Quinoa Salad
This recipe is sponsored by our recent trip to Peru, which is, along with Bolivia, the top world producer of quinoa (pronounced keen wah) ~ a non-grain psuedocereal. (See the post: "The Beauty of Quinoa). We ate quinoa in some form or fashion at most every meal ~ as a side dish, in soups and salads ~ it's everywhere. And with good reason, superfood-ish as it is. High in protein, low in carbs, high in B vitamins and iron and fiber. All this and it tastes good, too. Wow, that's one amazing superfood!
When I came home and saw this on the cooking channel, I had to give it a try. It's now a family favorite.
Start with the dressing ~
Whisk together in large bowl:
Zest and juice of 1 lime
3 T. extra virgin olive oil
Season with kosher salt and freshly ground black pepper to taste.
4 C. cooked quinoa, cooled (about 2 C. raw)
2 C. green grapes, halved
1 1/2 C. diced cucumbers
1/2 C. fresh mint, roughly chopped (don't skimp here -- It must be fresh!)
1/2 C. fresh parsley, roughly chopped (I use cilantro instead)
4 scallions, white and light green parts, sliced
1 avocado, diced
Mix together ever-so-gently. Serve chilled or at room temperature.
- This is a good way to use "left-over" quinoa, if you're cooking a batch for dinner, just make some extra to use for this salad the next day.
- I prefer fresh cilantro instead of parsley.
- Also, I use a light dressing like this instead of the lime juice vinaigrette that's called for, which is just a bit too bitter for us.
It was a light delicious side dish with grilled salmon ~
But remember, the real beauty of quinoa is that it's a complete protein all on it's own. So this salad makes a great summer meal with some of your garden veggie bounty, like thickly sliced beefy (pun intended) tomatoes; or grilled zuchinni; or grilled corn on the cob; or.......wait. I'm makin' myself hungry here......
As always, from my travel kitchen to yours,