Quinoa and Avocado Salad
Dress Up the Ordinary
This salad is filled with wonderful textures--chewy quinoa, creamy avocado, tender tomatoes, crisp scallions--brought together with a bright, lemony dressing and a handful of cilantro.
1 1/2 ounces Veggie-Stock Gold® dissolved in 4 cups hot water
2 cups quinoa
Finely grated zest from 1/2 lemon
1/4 cup freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
Salt and ground black pepper
2 ripe avocados, preferably Haas, pitted, peeled, and diced
2 medium tomatoes, seeded and diced
1 bunch scallions, white and pale green parts only, thinly sliced
1/3 cup coarsely chopped fresh cilantro
Rinse the quinoa thoroughly (according to package directions) in a fine mesh sieve under cold water. Transfer it to a large saucepan and add the diluted Veggie-Stock Gold® Bring to a boil over high heat, then reduce the heat to low, cover the pan, and simmer until the stock is absorbed, 15-20 minutes. When the quinoa is finished cooking, fluff it with a fork and transfer it to a large bowl to cool to room temperature.
While the quinoa is cooling, make the lemon dressing. Whisk together the lemon zest and juice in a small bowl. Drizzle in the olive oil slowly, whisking constantly. Season to taste with salt and pepper and set aside.
After the quinoa has cooled, gently fold in the dressing, avocados, tomatoes, scallions, and cilantro. Season to taste with salt and pepper. Serve the salad at room temperature no more than 2 hours after you've prepared it.