Me and my friend and chef Dafna Mizrahi accidentally charred some quinoa today and decided it tasted better than heaven! Well, low and behold I think we’ve created a memorable salad that will make you a hands down STAR. If you don’t like quinoa you can substitute Cous Cous.
Toasted Quinoa and Avocado Salad
2 cups toasted quinoa (see instruction )
1 ripe avocado diced
¼ cup diced red onion
¼ cup pine nuts
¼ cup olive oil
¼ apple cider vinegar
½ lemon juiced and seeded
½ tsp garlic powder
salt and pepper to taste
Cook quinoa per instructions on packaging. Heat oven to 500 degrees. Place cooked quinoa on parchment lined cookie sheet and spread evenly. Place on center rack of oven and bake approximately 10 minutes or until dark and crispy. Remove and place in large mixing bowl. Add remaining ingredients, toss together and serve with your favorite protein or veggies. I like it with my roasted Brussels sprouts.
*If you don’t like quinoa you can substitute Cous Cous