Meat Free Monday: Red Quinoa-Avocado Salad

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. 

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.

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.)