Meatless Monday: Golden Quinoa Salad with Lemon, Dill & Avocado
Happy Monday! It’s been a bit hot lately, so why not cool down with a refreshing Quinoa (keen-wah) Salad?
According to whfoods.org, Quinoa has been shown to be rich in important nutrients and have anti-inflammatory benefits. It has also been predicted to lower risks of type 2 diabetes and colon cancer.
Recipe and Photo from The Kitchn.
Golden Quinoa Salad with Lemon, Dill, and Avocado
- 1 cup golden quinoa
- 1 3/4 cups vegetable broth
- 8 small red radishes, well-cleaned and tops removed
- 1/3 seedless English cucumber, about 1/4 pound, unpeeled
- 1 large shallot
- 2/3 lightly filled cup dill fronds, without stems
- 1/2 lemon, zested and juiced, about 1 1/2 tablespoons
- 3 tablespoons extra-virgin olive oil
- 1/2 tablespoon balsamic vinegar
- 1/8 teaspoon liquid smoke*
- 1/2 cup sliced raw almonds
- 1/2 cup pitted dates, roughly chopped
- 1/2 cup grated Parmesan cheese (omit for a vegan adaptation)
- Flaky sea salt and freshly ground black pepper
- 1 ripe avocado, to serve
- Rinse the quinoa for 2 to 3 minutes in a fine mesh strainer, rubbing vigorously. Drain. Heat a 2-quart saucepan over medium-high heat and add a drizzle of olive oil. When the oil is hot, add the quinoa and cook, stirring, for 1 minute. Pour in the broth, bring to a boil, cover, and turn the heat down to low. Cook for 15 minutes. Turn off heat and let sit, covered, for 5 minutes.
- Line a large baking sheet with parchment and spread the cooked quinoa over it in an even layer. Let cool while preparing the vegetables.
- Dice the radishes finely — about 1/4-inch to a side. Do the same with the cucumber. Finely dice the shallot. Finely chop the dill fronds. Toss with the quinoa in a large bowl.
- Zest the lemon right into the bowl and fold in the zest. Juice the lemon half and whisk the juice together with the olive oil, balsamic vinegar, and liquid smoke until emulsified and thick. Toss this with the quinoa.
- Fold in the almonds, chopped dates, and Parmesan. Taste and season to taste with salt and pepper. When ready to serve, top with chopped avocado.
Check out the original post by The Kitchn for insight and more great recipes!
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