Posted on | 03 August 2010 | 3 Comments
have to give credit to my sister for this one - a perfect lunch dish, full of flavor and freshness.
LEFT PHOTO BY DESTINED TO DESIGN, RIGHT IMAGE FROM FLICKR
2 cups red quinoa
2 cups broccoli florets
1 bunch asparagus, chopped in thirds
1 cup shredded carrots
1 avocado, sliced
1/4 cup olive oil
juice of 1/2 lemon
1/2 tsp. cayenne pepper
freshly ground black pepper
coarse sea salt
Cook red quinoa per instructions on box. Boil a pot of water, and blanch vegetables for approximately 3 minutes. Strain and let cool. Mix vegetables in with quinoa, drizzle with olive oil dressing, and top with sliced avocado, ground black pepper and sea salt. Serves 4.