BLACK QUINOA SALAD WITH LEMON, AVOCADO AND PISTACHIOS
Serves 4
Talk about a grain that isn't a grain, but instead a seed related to spinach. High in protein, happy to take on any flavors you want to throw at it, quinoa is a versatile backdrop that doesn't drown you in carbohydrates. This recipe layers healthy upon healthy - quinoa, greens avocado. Great flavors and textures. Quick to make too. Slam dunk.
2 heaping cups cooked black quinoa (I used red quinoa, there is also white quinoa)
8 ounces beet greens or chard, cooked, drained and finely chopped(I used dandelion and turnip greens, blanched quickly in broth with some sprigs of thyme)
Grated zest of 1 lemon
1 tablespoon lemon juice
3 or more tablespoons olive oil
1/2 teaspoon ground cumin
Pinch of sea salt
10 mint leaves, slivered
Heaping tablespoon finely sliced chives
1 avocado, halved, pitted, peeled and sliced crosswise
Crumbled feta, ricotta salata or smoked ricotta
Pistachios, coarsely chopped (I didn't chop them - I really wanted a mouthful of crunch).
1. Toss the cooked quinoa with the greens, using your fingers to distribute the greens.
2. Whisk the lemon zest and juice, oil, cumin and salt into a vinaigrette. (Taste the vinaigrette - make sure it is lemony enough - I think it needs more lemon juice )- Pour it over the quinoa and greens. Add mint and chives; toss. Taste for salt.
3. Spoon the salad onto a platter. Top with avocado, feta and pistachios, then serve.
This recipe makes eating healthy easy. All hail quinoa!
- Posted using BlogPress from my iPad
Location:Rockville, MD
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