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Quinoa and Avocado Salad with Almonds and Mint

4 Servings

30 minutes

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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.




Don't forget to marinate the avocados and zucchini while the quinoa cooks. This infuses them with flavor so each forkful is well-seasoned.

30 minutes


  • 1

    cup quinoa (see note)

  • teaspoons ground cinnamon


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Beth M.

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!

Beth M.

Also, due to my pandemic pantry not being completely stocked I used roasted salted pistachios and cilantro as opposed to mint.