A Recipe for Quinoa Salad

by Andrew Elmore

• 1 cup of quinoa
• 2 1/2 cups of water
• 2 Tbsp olive oil
• 1 bell pepper
• 1 avocado
• 1/2 red onion
• 1 clove garlic
• 2 Tbsp rice vinegar or lemon juice
• 1 tsp kosher salt
• optional: 1/2 cup chopped cilantro

Rinse the quinoa in cold water and drain. Add the 2 1/2 cups of water and heat until boiling. Simmer, and cook until the water has been absorbed. Fluff the cooked quinoa, and add the olive oil. Cool by refrigerating overnight.

Remove the stem, the seeds, and the membrane from the bell pepper. Dice. Halve the avocado, remove the pit, use a knife and spoon to score and remove the fruit from the skin. Dice the half red onion. Mash, or cut the garlic very fine.

Toss the vegetables with the cooled quinoa, add the rice vinegar and salt, and adjust seasoning to taste.