Today’s recipe is a veritable superfood EXTRAVAGANZA! Are you excited yet? Continuing with my all quinoa, all the time theme this week, I threw together this salad. I kept the actual quinoa part of it very simple and straightforward, choosing to focus the fun on adding different foods of varying colors and nutritional aspects. From the quinoa, we get fiber, calcium, protein. For its bite, calming qualities, and bright purple color, I used raddichio, a leafy chicory. Cholesterol-lowering properties, Vitamins E & K, and healthy fats are provided by the avocado. Finally, garlic boasts a whole slew of restorative and preventative properties, including aiding in staving off diabetes, heart disease, hypertension, scurvy, thiamin deficiency, and possibly cancer. Whew! Plus, all together, this tastes pretty darn good. If you don’t care for the flavor of radicchio, feel free to substitute red cabbage.Here’s the recipe:
Quinoa, Radicchio, & Avocado Salad
2 C cooked quinoa, cooled to room temperature
1 T Olive oil
Sea salt & fresh ground pepper
1/3 head radicchio, thinly sliced
1 medium avocado
1 or 2 cloves of minced garlic
1/3 C fat-free or low-fat sour cream (vegans can leave this out)
1/2 tsp ground cumin
6-7 mint leaves
6-7 basil leaves
1 T lemon juice
1 tsp kosher salt
Sliced tomato for garnish
Microgreens or sprouts for garnish
Cook quinoa according to instructions on package. Make sure to let it cool completely. In a bowl, stir together the quinoa, olive oil, sea salt, pepper, and raddichio.
In a food processor or blender, combine the avocado, sour cream, cumin, mint, basil, lemon juice, and kosher salt. Pulse or blend until thoroughly combined and pretty smooth. (This also works great as a dip or as a burger topping!)Serve the quinoa into bowls, placing a nice dollop of the avocado sauce on top and garnishing with the tomato & microgreens or sprouts.
Best enjoyed at room temperature or refrigerated.