RECIPES

Stuffed California Avocado Quinoa Salad

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Ingredients

Serves: 12
12    Fresh California Avocado*, peeled and seeded
1 1/2  cups  cooked organic red quinoa
4 1/2  cups  cooked beans (Pinquito or similar)
4 1/2  cups  Diced red bell pepper
cups  white corn kernels cut from cob
cups  diced red onion
2 1/4  cups  diced grilled zucchini
2/5  cup  chopped cilantro
  As needed  Vinaigrette (recipe follows)
24    radicchio leaves for garnish
  tomato, diced, for garnish
2/5  cup  chopped chives for garnish
    Vinaigrette (Yield: 2 1/4 cups)
3/4  cup  red wine vinegar
3/4  cup  canola/olive oil blend
1/2  cup  lime juice
Tbsp.  ground cumin
Tbsp.  minced garlic
2 1/4  tsp.  salt
2 1/4  tsp.  ground black pepper

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

Vinaigrette:

  1. Whisk all ingredients together. Set aside.

Salad:

  1. Combine beans, red bell pepper, corn, red onion, and zucchini. Mix well and add quinoa. Pour vinaigrette over salad and add cilantro. Gently fold to combine.

Assembly:

  1. Fan each avocado half. Place one fanned avocado half cut side down and the other fanned avocado half cut side up on each plate. Top each with 1½ cups of the salad. Garnish each with 2 radicchio leaves, diced tomato and chives. Serve.

*Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

Chef Monica May, Nickel Diner, Los Angeles, CA

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