Tanzanian Quinoa Salad with Grapefruit and Avocado2012-06-25
- Servings : 6
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 30m
Quinoa’s a fantastic grain (or not a grain, really, but, according to Wikipedia, “a grain-like crop grown primarily for its edible seeds”) – not only delicious, but also super healthy. (It’s one of the few complete proteins in the plant world, and it’s high in fiber and calcium.) This Tanzanian Quinoa salad (adapted from a couscous recipe in Marcus Samuelsson’s Discovery of a Continent) is perfect for summer – it’s great at room temperature and pairs nicely with grilled and/or spicy foods.
NOTE: You can cook quinoa like rice or like pasta – for the former, use two cups of water to one cup of quinoa, bring to a boil, cover, and simmer for 15 minutes until all the water’s absorbed; for the latter, just bring a big pot of water to a boil, add the quinoa and cook until it’s done, then drain. I really prefer the pasta-like method – the quinoa ends up lighter and fluffier (plus, it’s easier), where the rice-style way of cooking can leave things a little soggy.
Quinoa salad has always been one of our favorites when it comes to batch cooking for the week, it’s quick to make, packed with veggies and it holds pretty well for a few days. Or you can cook a big batch of quinoa and use it in different preparations throughout the week. Quinoa salad for Monday and Tuesday, quinoa filled taco for Wednesday and Morrocan quinoa on Thursday. You can play around with it and get creative without the extra work. We love it! give it a go and make this Tanzanian Quinoa Salad a part of your weekly routine!
COST PER SERVING: $1.25 (though, to be fair, a lot of that depends on the cost of avocados, which can vary pretty dramatically by season and region)
Photos by Alfonso Revilla
- 1 cup of quinoa, rinsed and drained
- 2 grapefruits
- 1/4 cup of chopped cilantro
- 2 tablespoons of chopped mint
- 1 teaspoon of paprika
- 1 teaspoon of coriander
- 2 avocados, peeled, pitted, and cut into 1/2-inch pieces
- 7 ounces of cherry tomatoes, quartered
- 2 tablespoons of olive oil
- Salt and pepper
Bring a large pot of salted water to a boil. Add the quinoa, and boil until cooked, 10 to 15 minutes. Drain and set aside.
Peel the grapefruits and remove the pith with a sharp paring knife. Working over a bowl to catch any juice, cut the grapefruit into 1/2-inch pieces.
Transfer the quinoa to a large mixing bowl. Add everything else, toss together, and add salt and pepper to taste. Let sit at room temperature so the flavors can meld, anywhere from 5 minutes to half an hour.