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
finely chopped Spanish onion
English cucumber, chopped
sweet potato, peeled, cubed and boiled
Extra virgin olive oil, split
red wine vinegar
finely chopped fresh herbs such as thyme, oregano, rosemary, etc
sea salt to taste
freshly ground black pepper to taste
sunflower seeds, wheat germ and/or chia seeds for garnish
In This Recipe
Cook quinoa according to package instructions; cool until ready to use
Sauté onions in 1 tablespoons olive oil until tender; cool.
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.
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.