by Jenna Heller, blogger
This salad is the perfect side dish to accompany a smoky grilled fish dinner. It can also be served as an appethaizer at any dinner party or as a late lunch snack. It’s perfect combination of healthy ingredients allow for a savory flavor to take control. You’re going to need…
- 1 cup red quinoa
- 1 haas avocado cubed
- 1 red tomato diced
- 2 ears corn cooked (preferably grilled) and removed from the cob
- 4 scallions chopped
- 1 bunch cilantro
- 1 head of romaine lettuce chopped
First, bring 2 cups of water with ½ teaspoon of sea salt to a boil. Add in the quinoa and when it returns to a boil, let it simmer for 12-13 minutes, until al dente.
While the quinoa is cooking, chop all remaining ingredients except the avocado (leave that for the last minute before serving so it does not brown). Drain the excess water from quinoa in a strainer (or small holed colander) and place the quinoa on a large plate and let it cool to room temperature.
After the quinoa has cooled, toss it with chopped veggies, and 3 tablespoons of the lemon vinaigrette (recipe below) and serve over bed of chopped romaine (which should also be drizzled lightly with the lemon vinaigrette). Garnish with chopped avocado and enjoy!
Red wine-Lemon Vinaigrette
Whisk the following:
Juice of 1 lemon
2-3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons country Dijon mustard
1 teaspoon agave (may need a touch more to cut the tartness of the lemon)
sea salt & freshly ground pepper to taste