Quinoa is a whole grain excellent for diabetics. Because of its low glycemic index, it has very little impact on your blood sugar level. It is a source of complete protein, packed with antioxidants, fiber, vitamins and minerals. You can use it in place of white rice in your meals.
This refreshing and filling salad that combines quinoa, avocados and other veggies, is a great side dish for summer barbecues.
Quinoa Avocado Salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Quinoa Avocado Salad
Course:
Salad
Cuisine:
American
Keyword:
quinoa avocado salad
Servings: 4
Ingredients
- 1/2 cup uncooked quinoa
- 1 cup water
- 2 ripe avocados, cubed
- 4 cherry tomatoes, quartered
- 4 horse radishes, sliced
- 2 Tbsp cooked corn
- 2 Tbsp pickled cucumbers, sliced
- 1/3 cup finely chopped purple onion
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- salt pepper
Instructions
-
Put quinoa in a mesh strainer and rinse thoroughly to remove a bitter taste. Put in a 1-1/2-quart saucepan together with water. Bring to boiling and simmer, covered, about 15-20 minutes or until liquid is absorbed and quinoa is cooked.
-
Transfer quinoa to a medium bowl, let cool to a room temperature. Add tomato, radishes, corn, pickled cucumbers and onion; stir to combine.
-
In a small bowl, whisk together olive oil, lemon juice, pepper and salt. Add to quinoa mixture together with avocados; toss to coat.
This recipe was first published on: April 26, 2013
I see radishes on the plate not horse radishes. It looks delish. I am going to try this salad.