Cool Quinoa Salad from C S P I

Submitted by KateL

"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."

 

• Ready In: 20mins
• Ingredients: 8
• Yields: 4 cups
• Serves: 4

ingredients

• 3⁄4 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.