Meat Free Monday: Red Quinoa-Avocado Salad

by Angela on August 29, 2011

As some of you may have figured out, my meat-free Monday actually occurs on Sundays (or sometimes Saturdays) so I can have something to post for the blog on Mondays (guess I should call it Without Meat Weekends?  Meh.).  Anyway, my goal is to try out more recipes during the week so that I have a backlog of recipes to write about, but until school starts, which is today (woot woot!), this just isn’t possible.  I’ve made it a goal of mine, now that school has started, to get my life back on track…and I mean everything.  The house is a disorganized mess, I’m behind on household administration, did I mention the house is a mess?  But I digress….

Today’s recipe was sent to me from my friend, Kate (and I literally have four friends in my neighborhood named Kate, so I’ll be mysterious and not tell you which one!).  It’s actually a recipe from the Wegman’s grocery store magazine.  If you don’t have a Wegmans near you, you are truly missing out….for real. 

But I’ll bring a little piece of Wegmans to you right here

The thing about the Wegman’s recipes is many of the ingredients are Wegman’s pre-made products, like dressings or basting oils, or vegetable mixes.  So I altered the recipe so that all ingredients are items you can get at any grocery store.  For example, the dressing in this recipe originally called for a Wegmans Lemon Vinaigrette and instead I found a recipe to make my own vinaigrette, capiche?   

This is the first time I’ve tried red quinoa. 

Red Quinoa

I didn’t think it tasted much different than the regular quinoa we buy from Costco, but I also didn’t taste it plain.  Instead it is mixed with a delicious combination of goodies as you can see.

Red Quinoa dish bowl

I personally loved this dish.  It tasted very refreshing and light.  Since it was just the hubby and I eating it (I really should just leave my kids out of all these food reviews because they don’t eat ANYTHING apparently) we had a lot leftover.  I have made a note on the recipe to half it next time.  I mean I love that we have leftovers, but I’m afraid once the avocados start browning, it won’t be quite as appetizing, don’t you think?

Anyhow, hope you enjoy it!

Red Quinoa-Avocado Salad

Ingredients

1 pkg (7 oz) red quinoa, cooked and cooled
1 pkg (12 oz) frozen sweet corn, thawed (I used steam fresh, and then let it cool off)
1 cup finely chopped fresh cilantro
1 cup green onions, thinly sliced on the bias
2 plum tomatoes, 1/4-inch dice (about 1 cup)
2 avocados, peeled, pitted, cubed small
1/2 cup lemon vinaigrette (see recipe below, or you can purchased pre-made)
1/2 tsp salt
1/2 tsp pepper

Directions

Add cooked quinoa, corn, cilantro, green onions, and tomatoes to mixing bowl. Fold in avocados and dressing; mix until well-combined. Season with salt and pepper; serve.

Note:  For original Wegman’s recipe, click here.

Lemon Vinaigrette

Ingredients

1/2 cup olive oil

3 tablespoons fresh lemon juice (I just juiced one whole lemon)

1 tablespoon minced shallot

1 1/2 teaspoons Dijon mustard

1/2 teaspoon grated lemon peel

1/2 teaspoon sugar (I used honey)

Directions

Whisk all ingredients in bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)

Link to us on Social Media

Comments on this entry are closed.

Melissa August 31, 2011 at 8:07 am

That fabulous Kate brought a batch to my house — isn’t she wonderful? Love this recipe! I altered it a little as I’m not a huge fan of corn. In lieu, I did black beans. I also thought I had quinoa once, but did not. In lieu, I used Wegmans Food You Feel Good About Sunrise Blend with Quinoa. It contains Kamut Khorasan Wheat Bulgur, Buckwheat Groats, Colusari Red Rice, Whole Grain Quinoa, Brown Flax Seed. It was equally good with this grain mix, too. This is one that I love to have in the fridge for lunch. But, I agree on the point about the avocado — it’s only appetizing for a day or so.

admin August 31, 2011 at 8:14 am

Great suggestions….I actually made a note to decrease the corn and add more tomatoes next time. But I like the black beans idea. Thanks!! And yes, that fabulous Kate is wonderful! 😉

Previous post:

Next post: