One for the Table: Quinoa Salad with Arugula, Asparagus and Avocado
1 handful fresh baby arugula, roughly chopped
1 green onion, chopped
2 tablespoons lemon juice, fresh squeezed
2 tablespoons extra virgin olive oil
1/2 ripe avocado, peeled, pitted and diced
2 tablespoons fresh dill, chopped (optional)
Salt and freshly ground pepper
In a medium saucepan combine quinoa and water. Bring to a boil; reduce heat. Simmer, covered, about 12 to 15 minutes or until liquid is completely absorbed. Meanwhile In a mixing bowl, make the dressing by whisking together lemon juice and oil. Add avocado, green onion and arugula to the dressing.
Transfer quinoa to a medium bowl and allow to cool. Add quinoa to dressing and vegetable mixture; toss with fresh dill and season with salt and pepper to taste. Serve at room temperature.
(Amy Sherman is a San Francisco-based writer, recipe developer, restaurant reviewer and all around culinary enthusiast. She blogs for Epicurious, Bay Area Bites and Cooking with Amy. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. http://www.oneforthetable.com/.)
