Quinoa and Avocado Salad with Almonds and Mint
- Makes4 servings
- Cook Time30 minutes
- 1
White, red or rainbow (tricolor) quinoa works in this recipe, so use whichever type you prefer. Most quinoa sold in grocery stores is pre-rinsed to rid the seeds of the naturally occurring, bitter-tasting saponin coating; check the package and if it does not indicate, rinse and drain the quinoa first. The simplest way to remove the seedy cores from the zucchini halves is to scrape them out with a spoon; this keeps the moisture of the seeds from diluting the dish. Serve as a vegetarian main course or as a side to grilled or seared fish or shrimp.
Don't forget to marinate the avocados and zucchini while the quinoa cooks. This infuses them with flavor so each forkful is well-seasoned.
Step 1
In a large saucepan over medium-high, stir together the quinoa, cinnamon, 1 teaspoon salt, ½ teaspoon pepper and 1¼ cups water. Bring to a boil, then cover and simmer on low until the quinoa absorbs the liquid, 13 to 15 minutes.
Step 2
Meanwhile, in a large bowl, toss the avocados and zucchini with the vinegar, oil and ¼ teaspoon salt.
Step 3
When the quinoa is done, remove the pan from heat. Scatter the raisins over the quinoa, then drape a kitchen towel across the pan and re-cover. Let stand for 10 minutes.
Step 4
Using a fork, fluff the quinoa. Transfer to the bowl with the avocados and zucchini, then gently fold to evenly distribute. Gently stir in the mint and almonds, then taste and season with salt and pepper.
