Quinoa-and-Radish Salad With Avocado Dressing
Serves 6 as a side dish
1 avocado, pitted and peeled
2 tablespoons extra-virgin olive oil
2 tablespoons white-wine vinegar
1 tablespoon walnut oil
1/2 tablespoon salt
freshly ground black pepper
2 cups diced, cored tomatoes (see note)
2 cups thinly sliced radishes
3 cups cooked quinoa, cooled
In a food processor or blender, combine avocado, olive oil, vinegar, walnut oil, salt and pepper to taste. Process until smooth and blended.
In a serving bowl, combine tomatoes, radishes and quinoa. Add dressing and toss until combined. Chill until ready to serve.
Note: If field tomatoes aren't in season, halved or quartered cherry tomatoes can be substituted.
Recipe and nutritional analysis from "The Complete Whole Grains Cookbook," by Judith Finlayson
Per serving: 239 calories, 5 grams protein, 14 grams fat, 2 grams saturated fat, 26 grams carbohydrate, 6 grams fiber, 0 milligrams cholesterol, 216 milligrams sodium