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Seasonal Recipe

Recipe for red quinoa salad with radishes, avocado, and orange vinaigrette

Karoline Boehm Goodnick for the boston globe

Serves 4

Orange brightens this red quinoa salad with radishes and avocado. Serve it with grilled fish or chicken.

2cups water
Salt and pepper, to taste
1cup red quinoa
Grated rind and juice of 1 orange
1clove garlic, finely chopped
cup olive oil
1bunch radishes, very thinly sliced
1ripe avocado, pitted, skinned, and chopped
¼cup chopped fresh parsley

1. In a saucepan, bring the water and a large pinch of salt to a boil. Add the quinoa, lower the heat to medium, and cover the pan. Simmer for 12 to 15 minutes or until tender.

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2. Transfer the quinoa to a large bowl, and use a fork to fluff it.

3. In another bowl, whisk the orange rind and juice, garlic, salt, and pepper. Gradually whisk in the olive oil. Taste for seasoning and add more salt and pepper, if you like.

4. Pour the vinaigrette over the quinoa and toss gently. Add the radishes, avocado, and parsley and toss again. Taste for seasoning and add more salt and pepper, if you like.

Jillian Bernardini

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