YIELD: 4 to 6 servings
½ tsp. kosher salt
2 cups red quinoa
2 medium avocados
1 red bell pepper, small diced
1 yellow bell pepper, small diced
½ cup dressing of your choice
2 Tbsps. Italian parsley, finely chopped
1. In medium pot over high heat, bring 3 cups water and ½ tsp. salt to a boil, then add quinoa. Reduce heat to simmer, cover pot with lid and cook 10 to 15 minutes or until white “tails” are popped out of each grain.
2. Spread quinoa on baking sheet to cool.
3. In medium bowl, combine cooled quinoa, avocado, bell peppers and dressing. Mix well. Garnish with parsley.
Recipe: Jason Hull, Marin Country Day School