It has been a long while since I last shared a recipe with you guys, so I will be posting two recipes this month and hopefully make up for it. It has been a busy few months here at Ever Sweet and as some of you may know (if you follow us on Facebook and Instagram) we just celebrated our 1st birthday last month. It's hard to believe that it has been a year since we started this business and food blog. I've enjoyed it so much and can't wait to share more recipes on the food blog and bring more macaron flavors to Ever Sweet's online boutique.
Today I am sharing a recipe that I have been absolutely obsessed with. I love quinoa and the many versatile ways that it can be prepared, but this Quinoa Summer Salad recipe is one of my favorite ways to prepare it. It's super light and healthy and it comes together in less than 30 minutes. With Summer arriving next week and the heat to follow, this salad is a great make-ahead dish for Summer barbecues and potlucks. Next week I will be sharing a delicious fish recipe that pairs well this salad.
Quinoa Summer Salad
Yield: 6 servings
1 cup quinoa (uncooked)
1 cup grape tomatoes, cut into halves
½ cup cilantro, roughly chopped
1 stalk scallion, thinly sliced
1 avocado, cut into small cubes
Lime juice from 1 whole lime
¾ teaspoon sea salt
In a fine mesh strainer, rinse quinoa under cold water for 3-5 minutes. Transfer quinoa into a saucepan over high heat. Measure two cups of cold water and stir into the quinoa. Bring to a rolling boil then cover and reduce heat to low. Let it simmer for 15 minutes then remove from heat and let it sit for 5 minutes.
While the quinoa is cooking, prep the other ingredients. Fluff the cooked quinoa with a fork and transfer to a large salad bowl. Add in the grape tomatoes, cilantro, scallions and avocados. Squeeze lime juice from the entire lime and sprinkle in the sea salt. Stir to combine. Serve immediately or chill for 2 hours before serving.
Store leftovers in the refrigerator.
*Add diced jalapenos or pepper flakes for a spicy kick