Whew! I made it through the holiday’s in one piece, and we’ve nearly completed the first month of 2013! Yay! I hope the New Year has gotten off to a good start for everyone.
After basically 2 months of rich, calorie-laden foods, I thought I’d share a fabulous healthy recipe–in fact, it’s one my favorites! If you happen to live in Southern California, accessing ripe avocado’s mid-January is not an issue… In fact, here in Santa Barbara, I have friends and family who have them falling off trees in their yards (no kidding). We’re going to make “Lemon Quinoa Tomato Avocado Salad, and I guarantee, this recipe will be a keeper!
LET’S GET STARTED!
Lemon Quinoa Tomato Avocado Salad (Vegan)
Ingredients for the salad:
1/2 cup cooked, dry (cooled) organic quinoa
2 cups organic vegetable broth
1 can organic garbanzo beens (drained & rinsed)
1 cup ripe grape tomatoes cut in half
2 avocado’s diced
1 cups organic baby spinach
1 bunch cilantro
1/4 cup red onion (diced or food processed)
2 large cloves garlic
Fresh ground pepper and sea salt to taste
For the dressing:
Juice from 2 lemons
Lemon zest (1 lemon)
2 tsp. Dijon mustard
1/4 cup olive oil
1 1/2 tsp. agave nectar
1/2 tsp. cumin
Dash of fresh ground pepper & sea salt
Here We Go!
You want to cook the quinoa first, using the vegetable broth for liquid according to directions. Once it’s fully cooked (don’t dry it out), then remove it from the heat, cover it and set it aside to cool.
In a food processor, add the spinach and cilantro and process the greens until they are finely diced. If you don’t have a food processor, you can dice them by hand, but make sure they’re really “diced.”
Put the processed greens in a large bowl and set aside. Take the red onion and the garlic cloves and put them in the food processor as well. If not, then dice by hand. Add this to the greens mixture.
Next rinse and drain the garbanzo beans. Add them to the mixture and stir, making sure everything is mixed. If the quinoa is cooled, then add it to the mixture. Don’t add the tomatoes and avocado’s until the very end.
Whisk together the ingredients for the dressing and pour over the salad. Mix this until fully saturated. Add the tomatoes and avocados and carefully mix them in.
Set in the refrigerator for about 15 minutes before serving.
Enjoy, it’s so YUMMY!
Brittany resides in beautiful Santa Barbara, California, and may be contacted for events, private parties, weddings, cooking classes, and craft and catering services via her website: