Red Quinoa and Avocado Salad with Goldenberries, Edamame and a Lemon-Cumin Vinaigrette
Some women buy shoes. Others buy clothes, or even make up. I use to be one of those women. I do get the occasional urge to indulge every now and again. But my real problem is visiting my health food store. Lets face it. Some of the things I use aren’t sold at the conventional grocery stores and if they are, I end up paying more than I would at the health food store. At least, that has been my personal experience. I no longer buy quinoa from the supermarket. No way! Another thing I like about my health food store is that I learn about a new ingredient upon every single visit. If I see something that peaks my interest, all I have to do is ask about it. I really enjoy going there.
Upon my last trip, I grabbed a few items, Red Quinoa was one of them. I’ve been using the regular Quinoa for a few years now but I really wanted to try the red, even just for the colourful appeal. I imagined its rich deep red colour against something green or yellow. I was flipping through Fine Cooking’s Magazine – CookFresh Spring 2012 edition, and saw a beautiful recipe using Red Quinoa. I didn’t have all the ingredients but it inspired me to get some things together. I picked up a pack of dried Goldenberries (also known as cape gooseberries) at an event a few weeks ago and I thought this was an awesome time to experiment with them.
|Red Quinoa and Avocado Salad with Goldenberries, Edamame and a Lemon-Cumin Vinaigrette||
- 2 Tbsp Raisins
- 2 Tbsp Goldenberries
- 3 Tbsp Edamame, thawed from frozen
- 1/2 Cup Quinoa, rinsed well
- 1 Cup Vegetable Broth (or water, if you prefer)
- 1 Large Lemon
- 1 Tbsp Olive Oil
- 1/8 Tsp Ground Cumin
- 1/8 Tsp Paprika
- 1 Medium Avocado, pitted and cut into bite sized chunks
- 1 Scallion, thinly sliced
- Kosher Salt
- Black Pepper
- In a small bowl, soak the raisins and goldenberries in hot water for 5 minutes. Drain and set aside.
- In a small pot, add quinoa, a pinch of salt and a cup of vegetable broth to a boil. Cover and reduce to a simmer until all the water has been absorbed, about 15 minutes
- Fluff quinoa and remove from heat and allow to cool
- Grate zest from the lemon and combine with the juice from the lemon in a small bowl
- To the lemon juice, add olive oil, cumin, paprika and a pinch of salt, whisk to combine
- In a medium bowl, toss vinaigrette with quinoa, raisins, goldenberries, edamame, avocado and scallion.
- Plate and serve, enjoy.
I wish I could tell you that there was more to it than this, but just put the ingredients into a bowl. Add the vinaigrette and toss. Plate and serve.
This is an excellent way to use up left over quinoa. Regular White Quinoa can be used if you don’t have the red. It will taste just as good and look just as lovely.
Happy Friday Friends!