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After our race on Saturday, I convinced Chris that it was a good idea to go to Trader Joe’s. TJ’s is a long way from our house, so it is a pretty rare occurence. I wanted to see if their quinoa was cheaper than the quinoa at our weird hippie grocery store. It was slightly cheaper, not enough to warrant a drive that far anytime soon. I was also super excited to get more white balsamic vinegar because I have a lot better luck eating salads and keeping my clothing stain free with white balsamic than I do with its stain causing brown counterpart.

Of course, after buying months worth of quinoa, I could not wait to go home and make our favorite new quinoa dish. Sadly, it just didn’t do the trick for me. Don’t get me wrong, it is very tasty, but I think we may have eaten it too many times in the last few weeks.

Like clockwork, a new quinoa based recipe arrived on the scene. Thankfully, this one also included avocados, which I must use five of before they go bad. I modified the recipe slightly from its original state, hopefully for the better.

Adapted from Fine Cooking and www.erinsfoodfiles.com

Ingredients:

  • 30 g (about 1/4 cup) raisins
  • 30 g (about 1/4 cup) craisins
  • 1 cup (dry) quinoa
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/4 tsp coriander
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • black pepper to taste
  • 1 avocado, peeled, pitted, and cubed
  • 4 scallions, sliced thinly
  • 16 g (about 1/8 cup) almond slivers

Directions:

  • In a medium bowl, soak the raisins and craisins in hot water for 5 minutes. Drain and set aside.
  • In a small pan, combine 2 cups of water, 1 cup of quinoa, and 1/2 tsp salt. Bring to a boil, then reduce heat and simmer until the water has been absorbed.
  • In a small bowl, combine lemon juice, olive oil, coriander, cumin, paprika, salt, and pepper.
  • Cut up avocado and scallions.
  • After the quinoa has finished cooking, combine quinoa, the vinaigrette, rasins, craisins, avocado, almond slivers, and scallions. Toss until thoroughly mixed.
  • Serve warm or cold.

Servings ~ 4
Calories ~ 348, Fat ~ 15 g, Carbohydrates ~ 50 g, Protein ~ 8 g

This stuff rocks! After my kale and quinoa disaster a few weeks ago, I would never have guessed that the same two main ingredients could take on such a different life. I have proven myself wrong. I based this recipe on a dish from EatDrinkBetter and my own standard asian salad dressing recipe. My kale is steamed because I wanted to make the texture blend with the quinoa better and I wanted the moist, warm ingredients to soften the nori. It turned out great! Not only was this easy to make, but it is one of the tastiest and most unusual dishes that I have made in a while.

Ingredients:

  • 1 cup quinoa, dry
  • 1 bunch kale, chopped and de-stemmed
  • 1 tbsp soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup lemon juice
  • 5 thin slices ginger root
  • 1 tbsp sesame seeds
  • 1/2 cucumber, chopped
  • 1 sheet nori
  • 1 avocado, skinned and pitted
  • Very Teri, queso fresco, and scallions optional (for garnish)

Directions:

  • Mix a dressing of rice vinegar, lemon juice, soy sauce, sesame seeds and vinegar. Allow this to sit while cooking. Remove ginger slices before dressing the salad.
  • Combine 2 cups of water and 1 cup of quinoa in a small pot. Bring to a boil and then reduce to a simmer for about 15 minutes or until water has been absorbed.
  • While quinoa is cooking, chop and de-stem one bunch of kale. Steam and drain kale.
  • While kale is steaming, peel and chop cucumber, avocado, and nori.
  • Combine kale, quinoa, cucumber, avocado, nori, and dressing (with ginger removed).
  • Chill before serving.
  • I garnished mine with Very Teri, queso fresco, and scallions.

Servings ~ 6
Calories ~ 230, Fat ~ 8 g, Carbohydrates ~ 36 g, Protein ~ 8 g

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