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Herb-infused Quinoa & Avocado Salad

June 20, 2014

It's time for another Herbamare recipe post using Zesty Herb-Infused Sea Salt as part of June's "How Do You Herbamare?" food blogger recipe challenge with A. Vogel's herb-infused sea salt.

A flavourful and nutrient-rich alternative to plain table salt, Herbamare is made from freshly harvested herbs and vegetables that are mixed with real sea salt, marinated and vacuum-dried. The blend includes celery, leek, watercress, onions, chives, parsley, lovage, garlic, basil, marjoram, rosemary, thyme, and kelp, all organically grown.

Similar to my recent Herbamare Soft Pretzel Recipe, this is another opportunity to use Herbamare both in the cooking of the dish, and as a final dash of seasoning at the end, in this case mixed into the salad's Lemon Herbamare Vinaigrette. Using the Zesty Herbamare blend gives the salad a little extra kick and brings out the fresh flavours of the vegetables.

 

Herb-Infused Quinoa & Avocado Salad

Ingredients

3 cups of cooked quinoa, cooled

1 teaspoon Zesty Herbamare (cooked w/ quinoa)

1 ripe avocado, chopped

1 cup of Grape or Cherry tomatoes, halved

4 radishes, sliced

1/2 cup assorted sweet peppers (red, orange, yellow or green), chopped

1/4 of 1 red onion, fine chopped or sliced

1/4 cup kalamata olives and 1/4 cup feta cheese to garnish (optional)

fresh herbs of your choice - oregano, basil, chives and cilantro are all great options

Lemon Herbamare Vinaigrette

2 tablespoons extra virgin olive oil

juice of 1/2 a lemon (use more for extra zing)

1/2 tablespoon dijon mustard

1/2 teaspoon Zesty Herbamare sea salt and pepper (to taste)

Cook your quinoa according to instructions on the packaging. I use 1 cup of dry quinoa to 2 cups of water with 1 teaspoon Zesty Herbamare sea salt in an automatic rice cooker and it comes out great every time. When your quinoa is cooked through but not mushy, remove from the heat, take off the lid and let cool (spread out on a large plate or in a colander to cool faster).

While your quinoa is cooking, wash and chop all your vegetables except the avocado into bite-sized pieces and place them all in a medium-sized salad bowl. Chop the avocado into bite-sized pieces, cover and set aside (this will be the last thing you mix into the salad to maintain the avocado's colour and texture).

Whisk all vinaigrette ingredients well with a fork, then pour over the veggies. The salad can marinate in the dressing while the quinoa cools. Add the cooled quinoa and gently mix everything together, being sure to coat the entire salad in dressing. Add the avocado and gently mix in.

Top with kalamata olives and feta cheese if desired, add an extra drizzle of olive oil and devour.

Tastes great on Day 2 as well, the veggies will soften slightly but soak up more flavour from the vinaigrette. Keep refrigerated.


Disclosure: I have been provided with A.Vogel Herbamare products for review. I have not been compensated for this post and all product opinions are my own.

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