Quinoa and Zucchini. What do these two things have in common (besides being incredibly awesome Scrabble words)? They are good-for-you ingredients that, while I don’t mind, I’m not overly enamored with either. What little taste they do have does not offend me, but I’d just as soon eat something that has more inherent flavor. Enter: Quinoa and Avocado Salad with Almonds and Mint.
I think this recipe caught my eye and interest because, cunningly, the title has absolutely no mention of zucchini. Turns out, however that it is an integral part of the dish. The recipe comes from Milk Street Magazine so you know it is going to work have loads of flavor.
I have to admit, when I read that the quinoa gets cooked with cinnamon I thought that odd. I was afraid the quinoa would come out smelling and tasting more like a dessert. It doesn’t. You can smell the cinnamon but it’s subtle and you barely notice the taste at all. The important trick with this recipe is to make sure the avocados and zucchini sit in the marinade for a while (the amount of time it takes to cook the quinoa is fine). This ensures non-boring zucchini bites. The almonds, raisins and mint add hidden little surprises throughout the salad.
Quinoa and Avocado Salad with Almonds and Mint
Serves 4
Ingredients:
1 cup quinoa
1-1/2 tsp ground cinnamon
Kosher salt and black pepper
2 ripe avocados, pitted, peeled and thinly sliced
1 medium zucchini (about 8 oz), halved lengthwise, seeded and thinly sliced
1/3 cup white balsamic vinegar
1/4 cup olive oil
1/3 cup golden raisins
1 cup chopped fresh mint
1/2 cup salted roasted almonds, chopped
Procedure:
- In a large saucepan over medium-high, stir together the quinoa, cinnamon, 1 teaspoon salt, 1/2 teaspoon pepper and 1-1/4 cups water. bring to a boil, then cover and simmer on low until the quinoa absorbs the liquid, 13-15 minutes.
- Meanwhile, in a large bowl, toss the avocados and zucchini with the vinegar, oil and 1/4 teaspoon salt.
- When the quinoa is done ,remove the pan from heat. Scatter the raisins over the quinoa, then drape a kitchen towel across the pan and re-cover. Let stand for 10 minutes.
- Using a fork, fluff the quinoa. Transfer to the bowl with the avocados and zucchini, then gently fold to evenly distribute. Gently stir in the mint and almonds, then taste and season with salt and pepper