on the menu : island quinoa salad w/ avocado dressing

ISLAND QUIONA SALAD W/ AVOCADO DRESSING

If you are in search of a neutral creamy substitute to mayonnaise for your favorite creamy dressings, please give avocado a try!  Not only will you reap the health benefits that come jam-packed in these little cuties, the creative blending possibilities are endless.  I know that some of you are conscious calorie counters and maybe avoid avocados all together but I promise you these are good calories and will not do your body harm; a much better choice than those low-cal/low-fat bottled creamy dressings.  I promise.

What better way to play up this zesty avocado dressing than some tropical flavors like mango and pineapple!  This is a pop-in-your-mouth bright salad that will transport you straight to the tropics.  Considering most of us are hightailing it into the dead of summer, this meal is also a perfect solution to cooling up your palate with light, refreshing food.

INGREDIENTS:

• Quinoa (1 1/2 cup)
• Poblano Pepper (1)
• Red Onion (2 tbsp diced)
• Beets (4 small)
• Tomatoes (2)
• Mango (1)
• Pear (1)
• Pineapple Salsa* (1/4 cup)
• Avocado (1)
• Lime (1/2)
• Brown Rice Vinegar (2 tsp)
• Dijon Mustard (1 tsp)
• Maple Syrup (1/2 tsp)
• Cilantro (Few sprigs)
• Water (1/4 cup)
• Macadamia Nut Oil
• Salt + Pepper

*Freshly made at your local store OR homemade!

DIRECTIONS:

1. Cook the quinoa according to package.  I infuse the broth with a little olive oil, salt + pepper.
2. Prep the beets in advance so they are fully cooked and chilled by the time you add them to your salad.  Slice the cooked beets and marinade in a bowl with pineapple salsa, salt + pepper.  Set aside to chill in the fridge.
3. Quarter, and finely slice up the poblano pepper.  Place in a salad bowl.
4. Chop up the tomatoes,  mango and pear.  Add to the salad bowl and toss together.
5. Finely julienne the red onion.  Add to the salad bowl.
6. Take the freshly cooked quinoa and transfer to the salad bowl.  Cover the vegetables and fruit completely, and pat the quinoa down to create a sealer within the salad bowl.  This will help the peppers and onions to heat through a bit, and the flavors to infuse in general.
7. Meanwhile, place into a blender the lime juice, brown rice vinegar, maple syrup, dijon, water, macadamia nut oil, cilantro, avocado, and salt + pepper.  Purée until smooth.  Add more water if necessary to create a really smooth, creamy dressing.
8. Add the marinaded beets to the salad and combine with the quinoa, vegetables, fruit so everything is well combined.  Season with salt + pepper.

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