1-1/2
3-1/2
1/2
-------
8
3
5
7
6
8
-------
1
1/2
-------
3
3
1/2
1/4
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ar
|
c
c
t
---
oz
oz
oz
oz
oz
oz
---
T
T
---
T
T
t
t
---
|
Quinoa (1)
Water
Salt
-- Vegies
Tomatoes (2)
Carrot
Celery
Bell Pepper, red
Green Beans
Avocado
----------------
Olive Oil
Salt
-- Dressing
Olive Oil, ExtV
Vinegar (3)
Salt
Pepper, blk
-- Garnish
Cilantro
|
Make - (1-1/3 hr + 45 min more to cool)
- Cut off less than 1/4 inch of the stem end of you AVOCADO to
make sure it is good. It should be green with no discoloration.
- Place QUINOA in a sauce pan with 3-1/2 cups Water. Bring
to a boil and simmer for about 30 minutes. The grains should be softened
and burst. If needed, add a little boiling water. Take off the heat. If
any residual water remains, strain it out. Place in a wide bowl, fluff
with a fork and set aside to cool.
- Meanwhile: cut TOMATOES into very small dice. Place in
a strainer over a bowl to drain. Plum Tomatoes won't drain much but others
will.
- Peel CARROT and cut into very small dice. Slice white ends from
CELERY and cut into similar dice. Cap and core BELL PEPPER
and cut into similar dice. Cut GREEN BEANS crosswise about 1/4
inch. Mix all.
- In a 2 qt sauté pan or similar, heat Olive Oil and fry
Carrot mix for a couple minutes, then turn heat down, cover and
let Vegies steam in their own juices, until Carrots are crisp tender.
Remove from the pan and set aside to cool.
- Chop CILANTRO coarse for Garnish.
- When all else is cooled and ready to mix, peel AVOCADO and cut
into small dice.
- Drain Tomatoes.
- In a small jar, mix all Dressing items.
- in a large mixing bowl, add Quinoa, Tomatoes,
Carrot mix, and 1/2 T Salt. Tumble until evenly mixed.
At this point it can be refrigerated even overnight.
- Spread Avocado dice over the top of the Salad.
- Shake up Dressing well and pour over the Avocado. Toss it
all gently until Avocado is well distributed and dressing coats all.
- Refrigerate as needed and serve cool, garnished with Cilantro.
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