Toasted Quinoa and Avocado Salad with Buttermilk Almond Dressing

0
108

Toasted Quinoa and Avocado Salad with Buttermilk Almond Dressing

Our delicious quinoa salad knows no bounds—and it’s a substantial meal in a bowl. Here, we’ve paired it with crisp radicchio, spring radishes, and fresh dill and then topped it all off with sliced avocado and almonds. 

Ingredients

Buttermilk almond dressing

1/4 cup (60 mL) buttermilk or unflavoured oat milk

3 Tbsp (45 mL) roasted creamy almond butter

2 tsp (10 mL) maple syrup 

1/2 tsp (2 mL) sea salt 

1/2 tsp (2 mL) roasted garlic powder 

1/4 tsp (1 mL) freshly ground black pepper 

Salad

2 Tbsp (30 mL) extra-virgin olive oil, divided

1 1/4 cups (310 mL) cooked white or
tri-coloured quinoa, divided (see tip)

2 Tbsp (30 mL) freshly squeezed lemon juice

1 small radicchio, cut in half and shaved or thinly sliced 

2 mini cucumbers, sliced into rounds 

4 red radishes, shaved or thinly sliced 

2 Tbsp (30 mL) minced fresh dill, plus extra for garnish

1 avocado, pitted, peeled, and sliced 

1/4 cup (60 mL) whole natural almonds, toasted and chopped

Directions

In high-speed blender, combine dressing ingredients. Pulse until creamy. Add a splash of water if you prefer it thinner. Transfer to small cream dispenser. Set aside. 

In medium frying pan, heat 1 Tbsp (15 mL) oil over medium-high heat. Add 1/4 cup (60 mL) cooked quinoa and stir-fry until crispy and golden, about 3 minutes. Transfer to plate and cool. 

In large shallow serving bowl, combine remaining cooked quinoa, lemon juice, and 1 Tbsp (15 mL) oil. Toss to coat. Add radicchio, cucumbers, and radishes, and gently mix in. Arrange avocado slices on top. Scatter crisped quinoa and almonds overtop. Drizzle with Buttermilk Almond Dressing and serve.  

Perfect cooked quinoa  

Use 1 part quinoa to 2 parts water. Rinse quinoa well in fine-meshed sieve. Drain thoroughly. Place in dry, heavy-bottomed saucepan and stir-fry over medium-high heat until it begins to smell aromatic and grains are relatively dry. Add water and return to a boil. Reduce heat and simmer, uncovered, for about 15 minutes, or until all the water is absorbed. Remove from heat. Cover for
5 minutes. Then fluff with a fork. Voilà! 

No almond butter?

 Switch it up and use tahini or natural peanut butter. Substitute cashews for almonds. The options are limited only by your imagination. 

Each serving contains: 419 calories; 11 g protein; 28 g total fat
(3 g sat. fat, 0 g trans fat); 37 g total carbohydrates (5 g sugars,
8 g fibre); 319 mg sodium  >>

LEAVE A REPLY

Please enter your comment!
Please enter your name here