Quinoa and Avocado Salad
Summer is a great time for salads!
The hot temperatures lead to a natural desire for cooler foods such as salads. But rather than having just raw vegetable salads, I invite you to branch out into what I call “full meal” salads. These salads have a combination of whole grains or proteins with cooked or raw vegetables giving them more of a nutritional punch and also balancing the load of raw foods.
In Ayurveda, raw foods are considered cold energetically which means they can be imbalancing in excess for the vata and kapha doshas, both of which are cold or cool by nature. By contrast, pitta dosha is HOT and is balanced by cold.
Yet, even a person with a high amount pitta in their constitution with a strong digestion can become imbalanced if eating too many raw or cold foods.
Raw foods are also harder to digest. So, if you are going to eat more raw salads it is important to 1) make sure your digestive system is working well and 2) ideally eat those foods at mid-day when the digestive fire is naturally stronger.
- 3 Tbs. raisins (preferably a mix of dark and golden)
- 2 Tbs. dried apricots, thinly sliced
- 1 cup red or white quinoa, rinsed well
- Kosher salt
- 1 large lemon
- 3 Tbs. extra-virgin olive oil
- 1/4 tsp. ground coriander
- 1/4 tsp. ground cumin
- 1/4 tsp. sweet paprika
- 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/2-inch chunks
- 2 medium scallions, white and light green parts only, thinly sliced
- 2 to 3 Tbs. coarsely chopped toasted almonds
- Freshly ground black pepper
- In a medium bowl, soak the raisins and apricots in hot water for 5 minutes. Drain and set aside.
- In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.
- Finely grate the zest from the lemon and then squeeze 1 Tbs. juice.
- In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 tsp. salt.
- In a large bowl, toss the vinaigrette with the quinoa, raisins, apricots, avocado, scallions, and almonds.
- Season to taste with salt and pepper then serve.
© Jamie Durner, Certified Ayurvedic Practitioner & Wellness Educator at Ayurveda Wellness in Brookfield, WI
©2017, Jamie Durner, Holistic Life-Wellness-Business Coach. ✪Helping Professional Women Finally Break Free Of The Overwhelmed-Frazzled-Burnt-Out Cycle With My Exclusive Work-Life Balance Programs✪
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