"Green" Quinoa Salad

Here it is, courtesy of Food Network's Katie Lee:

Green Grape and Avocado Quinoa Salad

This recipe is sponsored by our recent trip to Peru, which is, along with Bolivia, the top world producer of quinoa (pronounced keen wah) ~ a non-grain psuedocereal.  (See the post: "The Beauty of Quinoa).  We ate quinoa in some form or fashion at most every meal ~ as a side dish, in soups and salads ~ it's everywhere. And with good reason, superfood-ish as it is.  High in protein, low in carbs, high in B vitamins and iron and fiber.  All this and it tastes good, too.   Wow, that's one amazing superfood!

When I came home and saw this on the cooking channel, I had to give it a try.  It's now a family favorite.

Start with the dressing ~ 
Whisk together in large bowl:
Zest and juice of 1 lime
3 T. extra virgin olive oil
Season with kosher salt and freshly ground black pepper to taste.

Then add:
4 C. cooked quinoa, cooled (about 2 C. raw)
2 C. green grapes, halved
1 1/2 C. diced cucumbers
1/2 C. fresh mint, roughly chopped (don't skimp here -- It must be fresh!)
1/2 C. fresh parsley, roughly chopped (I use cilantro instead)
4 scallions, white and light green parts, sliced
1 avocado, diced

Mix together ever-so-gently.  Serve chilled or at room temperature.

My notes:

• This is a good way to use "left-over" quinoa, if you're cooking a batch for dinner, just make some extra to use for this salad the next day.

• I prefer fresh cilantro instead of parsley.

• Also, I use a light dressing like this instead of the lime juice vinaigrette that's called for, which is just a bit too bitter for us.

It was a light delicious side dish with grilled salmon ~  

But remember, the real beauty of quinoa is that it's a complete protein all on it's own.  So this salad makes a great summer meal with some of your garden veggie bounty, like thickly sliced beefy (pun intended) tomatoes; or grilled zuchinni; or grilled corn on the cob; or.......wait.  I'm makin' myself hungry here......

As always, from my travel kitchen to yours, 

Bon appetit!