Memorial day is just around the corner! If you're on deck to bring a salad to your BBQ or picnic, try this refreshing, healthy, kid friendly creation from New York Times best selling author and celebrity nutritionist, Kimberly Snyder.
Quinoa, Avocado and Corn Salad
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
*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.
Posted on Tue, May 21, 2013
by Elise Edwards filed under