Pistachio Chewy Bites Avocado Quinoa Salad
1 package Setton Farms Pistachio Chewy Bites (6 pieces)
1 cup red or white quinoa, rinsed well
1 large firm-ripe avocado
1 small bell pepper
Zest of 1 lemon
1 tablespoon fresh lemon juice
3 tablespoons extra-virgin olive oil
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon sweet paprika
¾ teaspoon sea salt, plus more to taste
Fresh ground pepper
Remove all Pistachio Chewy Bites from wrappers. Chop each chewy bite into 8 pieces.
In a 2-quart saucepan, bring 2 cups water, quinoa, and 1/2 teaspoon salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer 10 to 15 minutes until water is absorbed and the quinoa is translucent and tender. Immediately fluff the quinoa with a fork and transfer onto a baking sheet, cool to room temperature.
Pit and peel the avocado, cutting into ½ inch chunks. Wash and chop the bell pepper into bite sized pieces. Set the avocado and bell pepper aside. In a small bowl whisk the lemon zest and juice, olive oil, coriander, cumin, paprika, and 1/4 teaspoon sea salt.
In a large bowl combine the Pistachio Chewy Bites, quinoa, bell pepper and avocado and toss with dressing. Season to taste with sea salt and pepper.
Source: Sara Siskind, www.sarasiskind.com