2 cups peeled and chopped (bite size) jicama or (1 apple + 1 persian cucumber, chopped)
1 cup halved cherry tomatoes
½ jalapeño, seeded and finely diced
2 scallions, sliced
½ cup cilantro leaves and tender stems, chopped (omit if you dislike it)
Juice of 1 lime, about 2 Tablespoons
1 avocado, peeled and pitted
Freshly ground black pepper
Optional: queso fresco, cotija, or sheep’s/goat’s milk feta
Instructions
Place quinoa in a saucepan and add a healthy pinch of sea salt and 1 ¾ cups water. Bring to a boil, cover, and lower to a simmer. Cook until water is absorbed, about 15 minutes. Turn off the heat and allow to sit covered for 10 minutes.
Transfer quinoa to a serving bowl and allow to cool slightly. If you’re in a pinch, you can spread the quinoa on a baking sheet to cool faster. Fluff with a fork.
Add jicama, tomatoes, jalapeño, scallions and cilantro to the quinoa. Toss to combine.
Place avocado in a blender or food processor and blend with the lime juice and ½ teaspoon salt until smooth. Add a few tablespoons of water (I added 2) to achieve a consistency like whipped cream.
Pour avocado dressing over quinoa salad and season with pepper. Toss to combine. Taste for seasoning. Top with crumbled cheese, if desired.
Notes
Other grains that would work well in this recipe in place of the quinoa are rice, farro, barley, or even cooked chickpeas.
If you want to use already cooked quinoa, you’ll need about 3 cups.
If you don't add cheese, please add a bit more salt to the salad.
Recipe by Pamela Salzman at https://pamelasalzman.com/quinoa-and-jicama-salad-with-avocado-dressing-recipe/