Good Food, Good Life, 365 Red Quinoa Salad

Red Quinoa Salad

• 2 cups cooked red quinoa
• 2 cups grated carrots
• 1 avocado, diced
• 1 pear, washed, seeds removed and diced
• 2 tablespoons sesame seeds
• 1/2 cup cilantro leaves

Vinaigrette

• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lime juice
• 1 teaspoon grated ginger
• 1 tablespoon pure maple syrup
• 1/4 teaspoon salt

In a large glass bowl, toss quinoa with carrots, avocado, pear, sesame seeds and cilantro leaves. Whisk ingredients for vinaigrette together in a small bowl. Pour over quinoa mixture and toss to mix. Eat immediately or refrigerate for up to an hour. Makes 4 servings.

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[tab_item title=”Sue’s Tips”]

I like to cook 1 cup of quinoa so that I have some leftover to include in a wrap or to eat for breakfast. This is how I cook quinoa: Put 1 cup of red quinoa in a medium-sized saucepan with 1 2/3 cups water. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Check the quinoa. If all water is absorbed and you see little creamy-colored swirlys on the quinoa, it is done. If not, replace cover and cook for another 3 to 5 minutes. Remove pot from heat and leave the cover on the pot for about 10 minutes. Fluff with a fork. You will have about 3 cups of cooked quinoa. Leftover quinoa can be stored in a covered container in the refrigerator for a week.

You can use any variety of quinoa for this recipe.

Try using an apple instead of a pear.

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