Lemony, crunchy, filling quinoa salad.
- 1 c red quinoa
- sea salt and cracked black pepper
- 1 whole lemon
- 3 garlic, minced
- 3 leaves kale
- 1 head of parsley, minced
- 1 avocado, diced
- 1/2 red pepper diced
- 2 tbsp good olive oil
Rinse and drain quinoa several times. Cover 1/4" with water over the quinoa line. Add 1/2 tsp salt and boil over high heat. When water is almost to the quinoa line, cover and turn heat down to med low.
Mince garlic. Zest lemon and cut in half. Uncover pot and turn to medium high heat til the water has evaporated. Quinoa should be cooked, soft but bouncy. While quinoa is still hot, with a fork, toss with lemon zest, half lemon juice and garlic. Cool completely.
Rip the kale into a tiny pieces, mince parsley and dice the red pepper. Cut avocado in half. Dice in the shell and squeeze the other half of the lemon all over the avocados.
When quinoa is cool, toss in the prepared veggies. Drizzle with olive oil. Add salt and pepper to taste.
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