This was the quinoa salad that started my salad rush lately. I loved it, they loved it, and I bounced off of it in many directions. I have a passion for avocados and citrus, so this one was a no brainer. I ran across it online, and knew it would be a hit.
Quinoa Salad with Radishes, Avocado and Citrus Vinaigrette
2 cups chicken or vegetable stock
2 cups water
2 cups Quinoa
2 lemons, zested and juiced
1 lime, zested and juiced
1 orange, zested and juiced
1 shallot, finely minced
3 garlic cloves, minced
salt and pepper to taste
⅔ cup olive oil
1 bunch radishes, trimmed and sliced paper thin
2 avocados, pitted, skinned and chopped
⅓ cup chopped fresh parsley
In a medium saucepan bring stock, water and quinoa to a boil, reduce to a simmer, cover and cook 15-20 minutes until seeds are split and liquid is absorbed. If preferred, the stock can be replaced with all water, but it does give a nice flavor.
When done, transfer to a large bowl and fluff with a fork. Set aside to cool.
In another bowl, whisk together the lemon, lime and orange juices and zests, shallot, garlic, salt and pepper. Add the olive oil in a thin stead stream, whisking continuously.
Add the radishes, avocado and parsley to the quinoa. Pour the vinaigrette over the quinoa mixture and toss to combine. Add salt and pepper to taste.