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You are here: Home / Recipes / Wild Red Quinoa Salad

Wild Red Quinoa Salad

February 26, 2020 //  by Synergy Private Health

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Wild Red Quinoa Salad

Prep 10 mins

Cook 32 mins

Inactive 42 mins

Total 1 hour, 24 mins

Yield 8 cups

Ingredients

  • 2 cups red quinoa
  • 4 cups vegetable stock
  • 2 Tb olive oil
  • 1 large yellow onion, chopped (about 2 cups)
  • 1 Tb minced garlic
  • ½ red pepper, finely chopped
  • 1 medium lemon, finely grated to yield 1 tsp zest and squeezed to yield 2 Tb juice
  • 2 Tb extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • ½ cup chopped oil-packed sun-dried tomatoes
  • ½ cup chopped fresh basil
  • ½ cup chopped spinach
  • 1 avocado - chopped

Instructions

  1. Rinse the quinoa under cold water and drain.
  2. In a large skillet over med heat, toast quinoa until dry and aromatic, about 5-8 mins. Wipe skillet and set aside.
  3. In a 3-quart pot, bring the stock to a boil, add the toasted quinoa and simmer, covered, over low heat until the quinoa is tender, about 15 minutes. It should have a bite to it.
  4. Meanwhile, heat the olive oil in the skillet over medium heat. Add the onion and cook, stirring, until golden and browned on the edges, 7 to 8 minutes. Add the garlic and cook, stirring, for 30 seconds. Remove from the heat.
  5. In a large bowl, whisk the lemon zest, juice, olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Add the quinoa, onion mixture, and tomatoes and toss to distribute evenly. Just before serving stir in the basil, spinach and avocado. Serve at room temperature.

Category: Recipes

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