Quinoa is usually considered to be a whole grain but it is actually a seed. It can be prepared like whole grains such as rice or barley. Quinoa takes less time to cook than other whole grains – just 10 to 15 minutes and it tastes great on its own.
So, I came up with this recipe last fall when our staff was having a luncheon. When creating recipes, I love using fruits and vegetables that are colorful. You eat with your eyes first…right? I’ve used this recipe as a main dish or for a beautiful side dish when I had company. If your family has never tried quinoa, this is a good recipe to get them started with!
2 cups of uncooked quinoa
4 cups of vegetable broth
1 english cucumber cut into small chunks
1 diced yellow pepper (red is fine, I just like the variation of color)
4-6 grated radishes
2 diced carrots
2 tbsp diced red onion
1 small head of broccoli
salt and pepper to taste
2/3 cup of fresh lemon juice (about 3 lemons)
1/3 cup extra virgin olive oil
Cook quinoa according to package directions using the vegetable broth. Let quinoa cool on the stove for an hour. Then place cooked quinoa in the refrigerator and cool completely.
Chop all the vegetables into bite size pieces. Grate the radishes with a box grater. Add to the cooled quinoa.
Wisk together the lemon juice and olive oil. Pour onto the vegetables and the quinoa. Add salt and pepper to taste. Chill in the refrigerator Right before serving, garnish with 1-2 avocados.