South America Quinoa

Debbwl's Note:

This is a light flavored salad that lets all the ingredients shine equally. Recommend toasting Quinoa Quinoa-Toasted. For those who like more spice try adding cumin and chili powder.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 2 cups quinoa
• 4 cups water
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 5 tablespoons fresh lemon juice
• 1 cup extra virgin olive oil
• 1/2 cup cilantro, chopped
• 2 teaspoons garlic, minced
• 1 cup corn
• 1 cup red onion, chopped
• 1 -2 red chili pepper, chopped (optional)
• 4 plum tomatoes, diced
• 1 cup cucumber, diced
• 1 avocado, dice

Directions:

1. Place Quinoa in a medium-sized pan, add the water, and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 12 minutes. Remove from heat and fluff it with a fork. Transfer the Quinoa to a large bowl and cool to room temperature.
2. Sprinkle quinoa with the salt and pepper and fold in 4 tablespoons of the lemon juice and the oil. Gently fold in the cilantro and garlic.
3. Toss the avocado with remaining tablespoon of lemon juice.
4. Fold the corn, onion, (chili pepper if using) tomatoes, cucumbers and avocado into the Quinoa. Serve at room temperature.

Reviews

[magpie diner]

Very nice salad...! I followed the recipe ingredients as written except for the oil....where based on what the other reviewers wrote, I only used a tbsp or so. I think anymore and it would have been too wet (let alone it just doesn't need it). I also toasted the quinoa. I think next time I might cook the quinoa in veggie broth, just for a little extra flavour. Thanks Deb, this was very fresh and has nice flavour. I'm planning to make this again for a large BBQ party in a few weeks.

[Maito]

One of the best quinoa dishes I've made! The avocado really makes it (I made a half recipe, but used the whole avocado). I also used broth, double the "cilantro" (subbed parsley for DH's sake), and only a half tablespoon of oil for the half recipe. A definite new favorite!

[Mindelicious]

What a wonderfully fresh way to serve quinoa; although, I didn't cook the quinoa, instead I sprouted it over night to add even more to the nutritional power this grain has. I halfed the oil as others suggested cutting it down a bit but needed a little extra since it wasn't cooked. I served this over a bed of crispy romaine and generously sprinkled with chili powder and red pepper flakes. My husband really enjoyed this and since this is so healthy I think he will be having this once a week. Thank you so much for this!! Made for Veggie Swap 23!