Red Quinoa-Avocado Salad
16 oz Red Quinoa
16 oz bag of organic frozen corn, thawed
1 cup chopped cilantro
1 cup scallions (I didn’t have scallions when I made it this time, just chives and it wasn’t as good. You must use scallions for best flavor)
1 large tomato or 10 oz cherry tomatoes, diced
2 avocados cut into small cubes
Juice from 2 lemons (I pour this over the avocados immediately to keep them from turning brown)
3 garlic cloves minced
2/3 cup of olive oil
Salt and pepper to taste
2 tablespoons preserved lemons, chopped (optional)
Cook quinoa (I cook mine in a rice maker).
Mix together cooked quinoa, corn, cilantro, chives, tomatoes, avocado with lemon juice, garlic, olive oil, salt and pepper. Serve and enjoy! This taste just as great the second day and the lemons juice keeps those avocado’s perfect. If you want to you can use your favorite dressing to replace the olive oil and lemon.
Weston Price found that primitive tribes of many centuries used quinoa as a staple for nursing mothers. It is high in protein, cystine, lysine, amino acids, carotene, minerals and has 5-10 times the calcium of other cereals. Quinoa also contains iron, phosphorus, B vitamins and vitamin E. The tribes also used it for its powerful simulant in the flow of milk.
Serve with Sauteed garlic shrimp and steamed broccoli.