Updated: Mar 1, 2020
Quinoa, avocados and turmeric pack a powerful punch in this refreshing summer grain salad.
Salad: 1 1/2 c water 1 c quinoa 2 small Persian cucumbers diced 1 pint of cherry tomatoes 1 diced avocado 1 tbsp minced red onion 2 tsp salt 2 tsp extra virgin olive oil (evoo) 1/4 c pitted kalamata olives Dressing: 5" fresh tumeric, peeled 1 clove garlic 2" fresh ginger, peeled 1 jalapeno, seeded Zest of 1 lime Juice of two limes 1 cup cilantro leaves 1/4 cup (evoo) 2 tsp salt Bring 1 1/2 cups of water to a boil in a small saucepan, add quinoa and 2 teaspoons salt, and 2 teaspoons of extra virgin olive oil (evoo). Bring back to boil, reduce to med-low heat and simmer covered for 20 minutes. While quinoa cooks, mince one tablespoon of red onion, dice cucumbers into 1/2" cubes, slice cherry tomatoes in half, and pick, wash and dry the cilantro. Slice the avocado in half across the equator, remove the pit and carefully cut a grid in each half with a knife. Scoop out avocado cubes with large spoon. Add the vegetables and olives to a bowl.
Spread the cooked quinoa on a sheet tray and place into freezer for 15 minutes. In a blender, combine garlic, ginger, lime juice, zest, cilantro, turmeric, salt, jalapeno and olive oil, blend to combine. Add the quinoa and dressing to the bowl, toss to combine. Best enjoyed cold.