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Author Notes: I enjoy grain summer salads, especially when I can get fresh tomatoes from the farmer's market (the ones that have taste). I thinkit started when I lived in France and my host mother would take the left over rice and mix it with fresh vegetables and the vinegrette that only the French seem to know the secret of making...This recipe can go with anything off the grill, or a chicken breast that your bring for your lunch. The jalapeno adds a little heat, but is optional. As is the goat cheese if you want to keep the calories down, but I like the little bit of fat. —cara592
Serves 4 as a side
- .75 cups red quinoa
- 10 ounces water
- 1 large heirloom tomato or 2 medium
- 1 avocado (FIRM)
- 1 handful flat parsley (chopped rough or fine)
- .5 jalapeno diced small, seeds removed (optional)
- 1.5 ounces goat cheese (optional)
- 1 teaspoon salt (more to taste)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons good balsamic (more if desired)
- Place quinoa in a microwave bowl, add water, and cover with plastic wrap (puncture 1 hole in the plastic wrap) and microwave for 8 minutes. Stir. Microwave for 2 minutes. Let sit for 15 minutes. If quinoa is still a little watery, microwave for 2 more minutes. Let cool to room temp or put in refridgerator.
- Large dice tomatoes. Remove any really seedy/watery parts. Set aside.
- Dice your FIRM avocado. Set aside.
- Chop your parsley. Set Aside.
- Optional: fine dice 1/2 jalapeno. Crumble up goat cheese. Set aside.
- Add salt to quinoa and mixit up. Mix quinoa with tomatoes, avocado, parsley, optional jalapeno (if you use a soft avocado, it will turn to mush). Add olive oil and balsamic. Mix thoroughly. Taste for more salt or balsamic (but NOT to make the salad taste like balsamic. you want to taste the ingrediants). Crumble goat cheese on top. Chill for about 30 minutes and serve.