Saturday, May 1, 2010

Red Quinoa Salad with Poblanos and Avocado cream

Anaheim peppers an not very hot and make a great substitution from the poblanos. Southwest seasoning is NOT the same as taco seasoning.

1/2 c. Red Quinoa
1 c. water
1 lime, zest and juice
Salt to taste
1 1/2 tsp Southwest Seasoning
1/4 c. Olive Oil
3/4 c. Corn an Black Bean Salsa
3 green onions, thinly sliced (white and green parts)
1/4 c. fresh Poblano or seeded JalapeƱo peppers, chopped
1 avocado, cubed
1/4 cup fresh cilantro, roughly chopped
1 can black beans, drained and rinsed

Bring quinoa and water to a boil in a small saucepan. Cover, reduce heat to low, and simmer for about 15 minutes. Fluff with a fork and set aside. In a large serving bowl, whisk lime juice with zest, salt, Southwest seasoning, and salsa. Add olive oil and whisk until well blended. Add quinoa to the dressing and toss. Add scallions, peppers, avocado, cilantro, and beans and toss well. Garnish with additional cilantro and lime zest, if desired. Serve with avocado cream.

Avocado Cream
1 ripe avocado, well mashed
1/4 c. plain non-fat Greek-style yogurt or sour cream
1/2 lime, zest and juice
1/2 tsp salt

Whisk all ingredients together until creamy.

Vegans use a silken tofu in place of the yogurt.

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