Quinoa, Tomato & Avocado Salad - vegan & gluten free

I hope you had a relaxing and enjoyable Memorial Day. I worked for part of the day, which was less than relaxing, but Mr Official Taster and I did have an enjoyable dinner in the city with some Seattle friends. Our trip was even (relatively) traffic free. Take that, I-95!

This salad is super simple to throw together, whether for a quick weeknight supper or for a summer picnic. To make it a more satisfying main course, consider adding some tofu (or sausage would be tasty), cheese, steamed spinach, or any other summer veggies.


Quinoa, Tomato & Avocado Salad - vegan & gluten free
This recipe serves 2-4 as a side. There's no reason not to make a larger amount to serve as a main course or to a larger group of people.  The oil and vinegar are totally optional- I like it with and without.

1/2 C quinoa (uncooked)
1 avocado, cubed
1-2 tomatoes or a handful of cherry tomatoes, sliced
avocado or olive oil (optional)
balsamic vinegar or white wine vinegar (optional)
salt and fresh ground black pepper

Measure quinoa into a fine mesh strainer. Rinse thoroughly and place in a small saucepan. Add 1 C water and a pinch of salt. Bring to a boil. Lower heat and simmer. Cook 15 minutes, or until the seeds (yes, it's a seed, not a grain!) are translucent and the germ has spiraled out from each one. Turn off heat. Use the fine mesh strainer again to strain the quinoa+water. Gently press quinoa to force out as much water and return to pot. Fluff quinoa with a fork and leave in the hot pan about 15 minutes. That way it won't get mushy.

Add avocado and tomato to cooled quinoa. Sprinkle with salt and pepper, and drizzle with oil and vinegar, if using. Serve cold or at room temperature.