Quinoa Salad With Avocado, Asparagus and Sun Dried Tomatoes.


Ingredients (serves 2):
1 cup quinoa
1 avocado
1 cup asparagus cut into few inch pieces
1/2 cup sun dried tomatoes
2 shallots
1/2 teaspoon salt
1/2 Juice of lemon
2 tablespoons olive oil
1 garlic clove minced
1 teaspoon Italian herb seasoning
1/2 teaspoon honey or agave
of salt


Rinse quinoa under cold running water for a minute or two to get rid of the bitter aftertaste.
Transfer to a pot or rice cooker, add 2 cups of water, salt, cover and bring to a boil. Lower down the heat and cook 15 min or until water is absorbed.
In another pot bring water to a boil, add asparagus and simmer 5-8 min or until soft.
When ready cool down the quinoa and asparagus. Meanwhile chop all the veggie ingredients.
Prepare the dressing by simply mixing all of its ingredients in a bowl.
In a bowl combine quinoa, avocado, asparagus, sun dried tomatoes and shallots. Pour the dressing and mix until all is combined.


Quinoa is a very unusual grain. It actually is a seed, not a grain but since it looks like one and is eaten in the same way, it is considered grain. It comes from South America and used to be one of the main foods of Incas. In the past few years it gained a lot of fame among healthy conscious people because it’s gluten free and has a surprisingly high protein content for a grain. Vegetarians, vegans and gluten allergic people often consider it one of the staple foods in their diet.


2.0 plates


Sunday, August 15, 2010 - 9:55pm


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