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Ingredients
- 1 Cup Quinoa
- 1 Cup Cherry tomatoes, halved
- 1 Cup Seedless grapes, halved
- 1/3 Cup goat Feta diced or crumbled
- 1/4 Cup Sunflower seeds, hulled, roasted
- 1/8 Cup Fresh Parsley chopped
- 3 Tablespoon Fresh Mint Leaves chopped
- 2 Tablespoon Mirin
- 2 Tablespoon Cider vinegar
- 1/2 Teaspoon Kosher salt, plus more for avocado
- 1/4 Teaspoon Freshly ground black pepper, plus more for avocado
- 1/2 Avocado, pitted and diced
- 1/4 Teaspoon fresh lemon juice
Details
Preparation time 15mins
Cooking time 30mins
Preparation
Step 1
Bring a medium saucepan of water to a boil. Add quinoa, stir and boil gently until tender and the germ ring is visible, about 12 minutes. Drain in a fine mesh strainer, cover with clean dishtowel and let sit 5 minutes. Spread quinoa evenly onto a rimmed sheet pan and place in fridge until cool, about 5 minutes.
Transfer quinoa to a bowl, add the next 10 ingredients and gently stir. Quinoa can be prepared to this point and stored, tightly sealed in the refrigerator for up to 24 hours.
Just prior to serving, combine avocado and lemon juice in a small bowl, season with salt and pepper and add to salad, tossing gently until combined.
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