QUINOA AND AVOCADO SALAD ENJOY DAN:

QUINOA AND AVOCADO SALAD WITH ARUGULA by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

2 ripe avocados, halved, peeled, and sliced

2/3-cup uncooked quinoa, rinsed and drained

1-1/3-cup chicken stock

2 cups cherry tomatoes, halved

1/2-cup onion, diced

1 cucumber, peeled and diced

1/4-cup lime juice

1 teaspoon ground cumin

1/4-cup feta cheese

4 cups arugula

Sea salt and freshly ground black pepper to taste

1/4-cup toasted pine nuts

 

DIRECTIONS:

 

1.   Bring the quinoa and chicken stock to a boil in a sauce pan over medium-high heat.

2.   Reduce heat to medium-low, cover and simmer for about 15 minutes or until liquid is absorbed.

3.   Pour into a bowl and refrigerate for 1 hour or until chilled.

4.   Once the quinoa has chilled, stir in tomatoes, cucumber, and onion.

5.   In a bowl whisk together, lime juice, cumin, feta cheese, salt and pepper, toss to coat.

6.   Divide the arugula onto salad plates.

7.   Top with quinoa salad.

8.   Garnish with slices of avocado and toasted pine nuts.

 

ENJOY DAN:                                BON-APPETITE!!