Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Quinoa and Avocado Salad with Almonds and Mint
White, red or rainbow (tricolor) quinoa works in this recipe, so use whichever type you prefer. Most quinoa sold in grocery stores is pre-rinsed to rid the seeds of the naturally occurring, bitter-tasting saponin coating; check the package and if it does not indicate, rinse and drain the quinoa first. The simplest way to remove the seedy cores from the zucchini halves is to scrape them out with a spoon; this keeps the moisture of the seeds from diluting the dish. Serve as a vegetarian main course or as a side to grilled or seared fish or shrimp.
cup quinoa (see note)
teaspoons ground cinnamon
01In a large saucepan over medium-high, stir together the quinoa, cinnamon, 1 teaspoon salt, ½ teaspoon pepper and 1¼ cups water. Bring to a boil, then cover and simmer on low until the quinoa absorbs the liquid, 13 to 15 minutes.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT
What a delight to find this recipe in my inbox this morning...I had been searching through the "sides" recipes to figure out what to have with the thawed frozen salmon allocated to tonight's pandemic menu. This stole the show. So good, so tasty and I'll admit I was a little short in the pantry on the quinoa side so with the 3/4 c quinoa I modified the other flavorings and water that cooked with that and threw in roughly a quarter cup of leftover rice. Really amazing. The salmon was lackluster so I am really thankful we had this! Thanks for the Tuesday emails!