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Bill Smith’s Quinoa Avocado Salad

February 27, 2012


Quinoa Avocado Salad

Serves four

Prep time: 25 minutes, plus cooling time.

1 cup quinoa
1 3/4 cup water
1/2 cup red pepper, diced
2 scallions
1/4 cup roasted pumpkin seeds (or sunflower)
1/4 cup olive oil
3 tablespoons lime juice
1 teaspoon sea salt
1 fresh ripe avocado

Optional add-ins: cooked black beans, roasted vegetable of choice

Rinse quinoa and drain. Place in a saucepan and cover with measured water. Cover and bring to a boil, reduce heat to medium-low. Let simmer for 10 minutes. Turn off heat and let remain covered for another 10 minutes until all water is absorbed. Remove and fluff with fork onto a tray to cool. When quinoa is cool, add peppers, scallions, and roasted pumpkin seeds. Combine olive oil, water, lime juice, and salt. Toss with quinoa. Garnish with fresh, sliced avocado and any of the other add-ins.

(Kripalu recipes)

Submitted by Bill Smith

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