Author Notes
An avocado came in handy as the bowl for this beggar's banquet made from everything I had on hand the last day before grocery shopping. (You know how that is.) It actually turned out to be quite tasty and it's a powerhouse of nutrition! —almacucina
Ingredients
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1/2 cup
quinoa
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1/4 cup
finely chopped Spanish onion
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1/4 cup
English cucumber, chopped
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1/2 cup
chopped carrot
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1/2 cup
dark raisins
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1
sweet potato, peeled, cubed and boiled
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2 tablespoons
Extra virgin olive oil, split
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2 tablespoons
red wine vinegar
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1 tablespoon
finely chopped fresh herbs such as thyme, oregano, rosemary, etc
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sea salt to taste
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freshly ground black pepper to taste
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sunflower seeds, wheat germ and/or chia seeds for garnish
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1
avocado
Directions
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Cook quinoa according to package instructions; cool until ready to use
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Sauté onions in 1 tablespoons olive oil until tender; cool.
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In a large bowl combine carrots, cucumber, raisins, onion, sweet potato and quinoa. In a small bowl whisk together olive oil, vinegar, herbs, salt and pepper. Pour over quinoa mixture and toss to coat.
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Cut avocado in half, remove the pit and peel. Plate each half and fill to overflowing with salad. Top with your choice of nuts, seeds, wheat germ or whatever.
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