Orange brightens this red quinoa salad with radishes and avocado. Serve it with grilled fish or chicken.
|Salt and pepper, to taste|
|1||cup red quinoa|
|Grated rind and juice of 1 orange|
|1||clove garlic, finely chopped|
|⅓||cup olive oil|
|1||bunch radishes, very thinly sliced|
|1||ripe avocado, pitted, skinned, and chopped|
|¼||cup 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.
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.