Dish of the Week: Quinoa Salad with Avocado, Radishes, Cucumbers, and Cumin-Lime Vinaigrette

By May 28, 2010Uncategorized

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1 cup quinoa (rinsed well)
2 cups water
2 avocados, peeled and diced
1 T fresh-squeezed lime juice
1 cup chopped radishes, diced

1 cucumber, peeled with thin green stripes remaining, seeds scraped out, and diced
1/4 cup thinly sliced green onions

3 T fresh-squeezed lime juice
1/2 tsp. ground cumin

1/2 tsp. all purpose seasoning blend of your choice
1/2 tsp sea salt
2 T extra virgin olive oil

Bring 2 cups water to boil in a small saucepan, stir in quinoa, reduce heat to a simmer and cook until all the water is absorbed, about 15 minutes. (Keep an eye on it, because it may take more or less than 15 minutes, depending on exactly how high you have the heat. Let the cooked quinoa cool for a few minutes, then place in salad bowl, fluff with a fork and cool until quinoa is room temperature. While quinoa cooks and cools, toss diced avocado with the lime juice. In a small bowl, stir together the 3 T lime juice, ground cumin, seasoning, and salt, then whisk in the olive oil. When quinoa has cooled, stir in the diced radishes, diced cucumbers, and thinly-sliced green onions. Stir in enough dressing to moisten salad to your liking. Gently stir in diced avocado, season to taste with salt and fresh ground black pepper, and serve immediately.


Author Terra

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