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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, February 4, 2010

Avocado, Radish, and Grape Quinoa Salad (adapted from Katie Lee's 'The Comfort Table')



Here I've combined radishes with grapes and avocados. I love the way it tastes, but also the texture next to the grainy quinoa (pronounced KEEN-WA) is fantastic. Whole Grain Quinoa is the most nutritious of all grains. It's high in fiber, a good source of iron, and has all eight essential amino acids. I am not normally a fan of radishes, but I really love the peppery bite they give this salad.  Give it a try (you can even chop them smaller if you like). This is another of my favorite salads to eat for lunch.  I'll make it up and have enough for lunch for 4 days.  Yummy!

1 CUP QUINOA (I get this in a 3 1/2 lb. bag from Costco - I think it was near the rice)
1/3 CUP EXTRA VIRGIN OLIVE OIL
1 SHALLOT, MINCED
1/4 TEASPOON GROUND CUMIN
1/4 CUP FRESH LEMON JUICE
1 1/4 TEASPOONS KOSHER SALT
3/4 TEASPOON FRESHLY GROUND BLACK PEPPER
1 AVOCADO
1 BUNCH RADISHES, THINLY SLICED (ABOUT 1 CUP)
1 CUP RED GRAPES, SLICED IN HALF
1/4 CUP CHIFFONADED FRESH BASIL, FROM ABOUT 8 LEAVES (or 1 heaping tablespoon dried basil)

Cook the quinoa according to package instructions. Set aside to cool completely.
In a small dish, whisk the olive oil, shallot, cumin, lemon juice, the salt, and pepper until ernulsi­fied, Cover and reserve.

Cut the avocado in half, remove the pit, and scoop out the flesh. Cut each half in thin slices and add to vinaigrette to keep from turning brown.

In a large bowl, combine the quinoa, radishes, grapes, and basil. Pour the vinaigrette over the salad and toss gently to combine. Refrigerate until serv­ing time.

4 SERVINGS
PREP TIME: 15 MINUTES
INACTIVE PREP TIME: 20 MINUTES TO COOL QUINOA
COOK TIME: ABOUT 20 MINUTES

1 comment:

  1. I love the addition of the picture!! It really makes a difference when you can see what you are making. Is this the one we ate while we were there at Thanksgiving time? It was soooooo good:-)

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