WHY I LOVE THIS RECIPE: This recipe was one of my contributions to a flavorful Sephardic Shabbat dinner. We also thoroughly enjoyed Matbucha for the appetizer, Sephardic Challah, Dafina for the main course and Biscochos and Spiced Fruit Compote for dessert.
Quinoa Salad with Avocado, Citrus & Olives
Servings: 6 people
A refreshing salad that makes a meal all by itself.
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Ingredients
- 1/2 lb. quinoa, cooked according to package directions
- 1 Tbsp. olive oil
- 4 tangerines or Clementines, peeled and pulled apart into sections
- 2 celery stalks, chopped
- 1/4 cup red onion, chopped
- 1/2 cup olives, variety of pitted olives
- 4 avocados, sliced
- 2 lemons
- salt and pepper taste
Instructions
- Stir olive oil into the cooked quinoa.
- Add tangerines, celery, red onion, avocado slices.
- Squeeze the juice of two lemons over the mixture. Add salt and pepper to taste.
- Serve cold or at room temperature.
Notes
This recipe is based on Israeli Chef Yael Shamir. She visited Tucson, AZ where she served this salad for a hosted dinner by the Weintraub Israel Center at the Jewish Federation of Southern Arizona.
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