Cool Quinoa Salad from C S P I |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Entered for safe-keeping. From June 2012 Nutrition Action Health Letter. Pick a firm but ripe avocado - a Hass avocado should have black skin and yield just slightly to gentle pressure. Ingredients:
3/4 cup quinoa or 3/4 cup bulgur or 3/4 cup whole wheat couscous |
1/3 cup red onion, diced |
1 tablespoon red wine vinegar |
1 large navel orange, peeled and sliced (see direction #3) |
1 tablespoon extra virgin olive oil |
1/2 avocado, diced |
1/4 cup roasted unsalted sunflower seeds |
1/2 teaspoon kosher salt |
Directions:
1. Prepare the quinoa according to the package directions, then allow to cool.
2. Combine onion and vinegar in a large bowl and set aside until the onion turns pink, about 5 minutes.
3. Cut the peel, pith, and outer membrane off the orange (any leftover white will add bitterness). Slice the orange, and cut the slices into bite-size pieces.
4. Toss all the ingredients except the salt in the large bowl with the onion, then season with up to 1/2 teaspoon salt.
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