I am always looking for new recipes to try and this one sounds delicious plus its really healthy. If you haven’t tried quinoa, I urge you to give this ultra nutritious grain a whirl. Its packed with protein and extremely versatile.
**Kimberly Snyder’s Quinoa, Avocado and Corn Salad
The only pre-prep with this dish is to be sure to soak the quinoa overnight. Finalize the rest of the recipe in the morning or early afternoon. It tastes great at room temperature, so it’s perfect to bring to the barbeque, pool party, park or beach!
3 cups water
1 ½ cups dry quinoa
Raw kernels or 2 ears of organic corn (preferably white, if available), shaved right from the cob
2 avocados, sliced and cut into 1-inch pieces
3 Tbs. finely chopped red onion
1 Tbs. fresh lemon juice
1 Tbs. olive oil
2 Tbs. Bragg Liquid Aminos or low-sodium tamari
1 Tbs. brown rice vinegar
Directions: Be sure to soak the quinoa overnight in water and rinse well before using. In a saucepan bring the water to a boil. Reduce the heat, add quinoa and simmer until the water is absorbed and the grains become translucent and soft (about 10 to 15 minutes). Pour the quinoa through a strainer and set it to the side in a bowl.
Blend all the dressing ingredients together in a blender until smooth, or simply add them to a small bowl and whisk well with a fork. Add the kernels of corn to the quinoa, along with the avocado and chopped onion. Mix well. Pour the dressing on top of the mixture and mix well again.
**This recipe is from New York Times best selling author of The Beauty Detox Foods and celebrity nutritionist, Kimberly Snyder.