Wednesday, February 10, 2010

Dr Oz and the Incas

Out my front door, avocados hang green and hidden behind long elegant leaves, the tree branches reaching over the fence in a neighborly gesture of generosity.

In my backyard, 18 parsley plants thrive in the rain.

Green. Parsley and Avocados. Hmmmm. Green. Dr. Oz comes to mind. Green apples, parsley, spinach, lime, lemon, celery, ginger...... will inspire today's dinner - a variation on a theme. Not exactly Dr. Oz's green drink. Not exactly tabbouleh. Bring on the Quinoa from the Incas for a complete protein.

Quinoa and Parsley with Avocado

Garnished with grape tomatoes, sliced sweet onion and baby salad greens.

1 1/2 Cup water
3/4 cup quinoa

This is where you can be very generous. More of any of these ingredients will disappear in the salad quite nicely.
2/3 cup chopped parsley
1 green apple, chopped about 1 cup
1/3 cup chopped celery with leaves

1/2 cup fresh lemon juice
1/2 extra virgin olive oil
2 tsp sugar
1 tsp dry mustard
1/4 tsp salt

Bring water to a boil. Add quinoa. Bring back to a boil, then lower heat and cook about 12 minutes.
Take off burner and let it absorb any water in pan. Cool.

Chop vegetables and apple.

When quinoa is cool, add vegetables and apple. Pour 1/2 of the dressing over the quinoa and stir gently to mix everything together. Cool covered in the refrigerator 2-4 hours or overnight to let the flavors blend.

To serve, plate individually (or on a big platter for a crowd) - for each person:
Put a small bed of lettuce and fresh whole leaf parsley on the plate.
Then half an avocado, sliced sweet onion and grape tomatoes.
Pile on the quiona.

Pass the dressing.

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