For this last week of April we have a perfect picnic recipe. Share it with your family out on the lawn or at the park. We can tell you from personal experience: this one is particularly delicious (plus good for you too!). Give it a try and let us know what you think.
Hardy Quinoa Salad
2 cups quinoa (uncooked)
2 medium bell peppers, diced
1 cup cilantro, loosely packed and diced
2 small zucchini, very thinly sliced
1 large avocado (or 2 small), sliced
1 T. olive oil
1 tsp. salt
1 large lemon, juiced
3 large cloves garlic, crushed
Olive oil (equal parts lemon juice and olive oil)
Salt and pepper to taste
Prepare quinoa ahead of time. To cook, rinse two cups quinoa thoroughly and toast in skillet with 1 tbsp. olive oil until water evaporates and quinoa begins to make popping sounds. Stir for about 1 minute then remove from heat. Transfer to large pot and cover with 4 cups water and add 1 tsp. salt. Bring to a boil on high heat then turn down to a simmer, covered, and cook for 15 minutes. Remove from heat and let sit for 5 minutes (do not remove lid before 5 minutes are up!). Drain remaining liquid from quinoa and let cool in a bowl.
While quinoa cools, prepare veggies. Use a potato peeler to thinly slice zucchini, dice cilantro and peppers, and slice avocado. Toss cilantro, peppers, and zucchini into quinoa and set aside. Wait to add avocado until the end.
Prepare dressing by juicing lemon, add equal amount of olive oil as lemon juice. Stir in garlic and add a hefty amount of salt and pepper. Mix thoroughly and pour over quinoa, toss until evenly distributed. Lay avocado over salad and garnish with left over cilantro. Sprinkle with salt and pepper. Enjoy!
Original recipe and photo for Pacific Coast Harvest by Kayla Waldorf