Red Quinoa and Avocado Salad with Goldenberries, Edamame and a Lemon-Cumin Vinaigrette
Author: Lyn adapted from Fine Cooking
Recipe type: Main
Prep time:
Total time:
Serves: 2
A gluten-free, vegetarian meal that can be ready in minutes.
Ingredients
2 Tbsp Raisins
2 Tbsp Goldenberries
3 Tbsp Edamame, thawed from frozen
½ Cup Quinoa, rinsed well
1 Cup Vegetable Broth (or water, if you prefer)
1 Large Lemon
1 Tbsp Olive Oil
⅛ Tsp Ground Cumin
⅛ Tsp Paprika
1 Medium Avocado, pitted and cut into bite sized chunks
1 Scallion, thinly sliced
Kosher Salt
Black Pepper
Instructions
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.
Recipe by Lovely Pantry at https://lovelypantry.com/2012/05/red-quinoa-and-avocado-salad-with-goldenberries-edamame-and-a-lemon-cumin-vinaigrette/