Quinoa with Avocado and Corn
Day 42: The dressing for this is delicious and really zingy. Okay, I did not have corn but I had the rest, and I figure you could substitute just about anything with a dressing like this.
This is from Kimberly Snyder’s The Beauty Detox Solution. She suggests serving it on top of spinach, which sounds like a good idea, but I gobbled it up straight from the bowl! (it was late, I was hungry…)
1 1/2 cups dry organic quinoa
3 cups water
Raw kernals of 2 ears organic corn (preferable white, if available) shaves right from the cob
2 avocados, sliced and cut into 1-inch pieces (Hass are my faves)
3 Tbs finely chopped red onion (I used white – it’s all I had!)
1 Tbs fresh lemon juice (I use Santa Cruz Organic Lemon Juice)
1 Tbs olive oil
2 Tbs Bragg Liquie Amions or low-sodium tamari (I used the Bragg’s)
1 Tbs brown rice vinegar (I used white forgetting I had bought some brown the other day)
Pre-prep: Soak the quinoa over night and rinse well before using. You’ll see it will have started to sprout.
In a saucepan bring the water to a boil. Reduce the heat, add the quinoa and simmer until the water has been absorbed and the grains become translucent and soft (about 10/15 mins). Pour the quinoa through a strainer and set it aside in a bowl.
Blend all the dressing ingredients together in a blender until smooth (I shook them up in my trusty screw-top jar), or simply add them to a small bowl and whisk well with a fork.
Add the kernals of corn to the quinoa with the avocado and chopped onion. Mix well. Pour the dressing over and mix again.