Quinoa Crocante Salad with Honey Mustard Dressing

Did I really eat 12 avocados this week? Jose gave me 13 last week and I only have 1/2 left! I was explaining this to the guest, in all innocence, when he admitted he ate a few of them. A few! Whew! I hope it was more than that!

Recipe of the Day – Quinoa Crocante Salad


1 c. Crispy quinoa

1 c. celery, washed and chopped small

1 apple, washed, cored and chopped

1/2 c. walnuts, chopped

4 c. baby greens

optional – avocados, peeled and sliced, a  handful pomegranates, raisins or berries


1/4 c. Honey

1/4 c. Apple cider vinegar

1/2 tsp. Prepared mustard

2 grains salt

Directions: To crisp up the quinoa, in a large skillet combine raw, uncooked quinoa, 1 T. olive oil, ½ cup water, salt and pepper. Cook, stirring occasionally, over medium heat for 10 to 16 minutes. Drain on paper towels and allow to cool. Wash the greens and place in your salad bowl. Toss with the other salad ingredients. Add sliced avacadoes, if desired. Mix the dressing by hand or in your personal blender, and pour over salad.

Word of the Day – crocante – crusty

Tip of the Day – Boy, once the avos are ripe, you gotta eat them fast! Get ready to eat a lot of guacomole here!


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