The fiber blog’s Whole Grain & Avocado recipe contest results are in! Congratulations to Mary Marlowe Leverette of Columbia, SC for submitting the winning recipe, “Zesty Avocado Orange Quinoa Salad“!
Mary’s recipe beat out over 20 fantastic submissions with her unique flavor combination and creative use of whole grains and California Avocados.
Congratulations Mary – and on behalf of the California Avocado Commission, I hope you enjoy your California Avocado prize package!
Thanks to all who entered the recipe contest and don’t forget that California Avocados are still in peak season! Not only are hand-picked California Avocados a delicious addition to any meal – they’re also a great way to pack in nearly 20 vitamins, minerals, and other phytochemicals.
For more great recipe ideas using California Avocados, check out their recipe page at http://www.californiaavocado.com/recipes/ and Happy Cooking!
Zesty Avocado Orange Quinoa Salad
Yields 6 servings
- 1 pound quinoa
- 1 sweet onion, finely diced
- 1/2 cup flat leaf parsley, chopped
- 1/2 cup mint leaves, chopped
- 1 orange, segments divided and cut into bite sized pieces
- Zest of one orange
- 2 jalapeno chiles, seeded and chopped finely
- 6 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 medium California avocado, peeled, seeded and cubed
- Salt to taste
Rinse the quinoa under cold running water until the water runs clear. Place grains in a large pot and add one quart water. Bring to a boil, then lower the heat to a simmer and cover. Cook 20 minutes until the grains are translucent and the water is absorbed. In a large bowl, combine the warm quinoa with the onion, parsley, mint, oranges, orange zest, jalapenos, olive oil and lemon juice. Toss to mix. Add avocado cubes and toss lightly. Salt if needed. Delicious served warm or cold.