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Summertime Quinoa Salad
Contributed by: Caroline Gibson
3 cups water
Kosher salt, to taste
1 cup cooked quinoa
1 garlic clove
1 red onion
3 1/2 TBS fresh squeezed lime juice
1 red pepper
1/2 cup cilantro
2 ripe avocados
Put 3 cups of water to boil in a pot and season generously with salt. Rinse quinoa under running water. Add it to the boiling water and cook until tender for 12 to 15 minutes, stirring occassionally. The quinoa will begin sprouting when done.
Drain the quinoa well and spread out onto a baking sheet to cool. Refrigerate until chilled.
Mince garlic. Dice onion small. Seed and mince jalapeño. Put garlic, onion, jalapeño and lime juice in a small bowl and stir. Let sit for 5 to 10 minutes.
Seed and dice red pepper. Dice tomatoes and cucumber. Mince cilantro.
Put quinoa, red pepper, tomatoes, cucumber and cilantro in a medium bowl. Gently fold to combine. Chop avocado. Add the avocado to the mix and add salt and pepper to taste.
Chill and serve. Eat within a day because avocados do not keep well.
Yield: 6 servings
(This recipe was contributed as part of a "Cook of the Week" feature.)