This recipe is adapted from Killer Quinoa Salad on Oprah.com, with some tweaks of my own. It has become a dinner staple, even my meat and potatoes husband loves it. —riv
Finely grated zest and juice of 1 large lemon
olive or vegetable oil
salt and pepper to taste
Red or White quinoa, rinsed well
ripe avocadoes, diced
red or yellow bell pepper, diced
scallions or red onions, sliced
toasted sunflower seeds
In This Recipe
whisk or shake together dressing ingredients and set aside.
In a saucepan, combine quinoa, salt and cold water; bring to a boil over medium-high heat. Stir, reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Drain if necessary. Fluff with a fork and allow to cool.
Add remaining salad ingredients to quinoa and toss with dressing to coat. Can be served room temperature or cold. Can be refrigerated in an airtight container for up to 1 day.