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SMOKED CALIFORNIA AVOCADO QUINOA
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Smoked California Avocado Quinoa

Author: Recipe created by executive chef Adrian Halmagean of Sorrel Bistro in Temecula, CA

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Ingredients

  • 1.000 1 cup
    dry quinoa, cooked
  • 1.000 1
    lemon, zested and juiced
  • 1.000 1
    clove garlic, pressed
  • 1.000 1 pinch
    salt
  • 1.000 1 Tbsp.
    olive oil
  • 0.500 ½
    cucumber, diced
  • 1.000 1
    tomato, diced
  • 1.000 1
    ripe, Fresh California Avocado, smoked, peeled, seeded and diced
  • 1.000 1 cup
    parsley, chopped

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Instructions

  1. Cook the quinoa in water, bringing it to a boil then turning down to low to simmer for 25-30 minutes (tip: use 2 cups of water for each cup of dry quinoa).
  2. Add the zest and juice of the lemon in a large salad bowl, whisk in the garlic and salt and add oil.
  3. Incorporate the chopped cucumber, tomato, avocado and parsley to the mixture, and toss them with the dressing.
  4. Add the quinoa to the bowl and toss till everything is evenly coated.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


Copyright © 2011, Adrian Halmagean

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

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