Ingredients
Make sure to rinse your quinoa before starting.
Bring the water and Lambrusco Brown Sugar Vinegar to a boil.
Add the pinch of sea salt and red pepper flakes.
Add the rinsed quinoa and stir. Cover and reduce to a simmer.
Cook covered for 16-18 minutes until all liquid is absorbed.
Turn off heat and let sit for 5 minutes covered. Remove cover and fluff with a fork.
Put all marinade ingredients in a high powered blender and mix until combined.
Gently toss all quinoa and about 1 cup of the Lambrusco Brown Sugar Vinegar Marinade.
Let it cool to room temperature.
Chop your avocado and tomato and add to your room temperature quinoa. If quinoa is too warm, the avocado may brown and tomato may get too soft.
Adjust seasoning to your taste. Lightly stir and serve.
You can make this in advance and store this salad for 5-7 days in the fridge. Just let it come to room temperature, toss and adjust seasoning if needed before serving.
Ingredients
Directions
Make sure to rinse your quinoa before starting.
Bring the water and Lambrusco Brown Sugar Vinegar to a boil.
Add the pinch of sea salt and red pepper flakes.
Add the rinsed quinoa and stir. Cover and reduce to a simmer.
Cook covered for 16-18 minutes until all liquid is absorbed.
Turn off heat and let sit for 5 minutes covered. Remove cover and fluff with a fork.
Put all marinade ingredients in a high powered blender and mix until combined.
Gently toss all quinoa and about 1 cup of the Lambrusco Brown Sugar Vinegar Marinade.
Let it cool to room temperature.
Chop your avocado and tomato and add to your room temperature quinoa. If quinoa is too warm, the avocado may brown and tomato may get too soft.
Adjust seasoning to your taste. Lightly stir and serve.
You can make this in advance and store this salad for 5-7 days in the fridge. Just let it come to room temperature, toss and adjust seasoning if needed before serving.