Sunday, December 2, 2012

Quinoa Avocado Salad

    

    This week's meal is hearty and healthy with a variety of great ingredients.  With a tangy kick it is definitely unique and will make a great impression on anyone who tries it!  Malissa and I love this one!

(optional: Top it with a little shrimp to add a great flavor and texture) 

Quinoa Avocado Salad

2/3 cup dry quinoa
1/3 cup red onion, chopped
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup frozen corn, thawed
1/3 cup cilantro, chopped
salt & pepper
1 cup pomegranate arils, optional (about 1 pomegranate worth)
For the Sauce:
2 Lemons, juiced (you need about 1/4th cup worth)
2 Garlic cloves, minced
Dash of natural sweetener (we use agave nectar)
Salt and peper, to taste
6 Tablespoons extra virgin olive oil

Cook quinoa according to package directions. Set aside to cool.
For the Sauce: Combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or whisk in a small bowl.
Combine quinoa with red onion, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour sauce over the salad and stir to combine. Can be served warm, cold, or at room temperature.

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