Onion Sprout and Avocado Quinoa Pilaf

Creamy avocado, onion sprouts, and quinoa combine together in this lemony pilaf.

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  • Servings: 4

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  • 1 cup uncooked quinoa
  • 2 cups water
  • Pinch of salt
  • 1 large avocado, cut into small pieces
  • 1/2 cup onion sprouts
  • 1/4 cup coarsely chopped parsley
  • 1/2 teaspoon Dijon mustard
  •  2 teaspoons freshly squeezed lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon flaky sea salt
  • black pepper

How to make this recipe

  1. In a fine mesh sieve, rinse the quinoa under cold water and strain. Combine the quinoa, water and salt in a medium saucepan. Bring to a boil, cover, reduce the heat, and gently simmer for 12-15 minutes. Remove from heat and transfer the quinoa to a strainer to drain out the remaining cooking liquid. Spread onto a baking sheet in one even layer and refrigerate until it has chilled, about 25 minutes.

  2. Combine the mustard, lemon juice, olive oil, salt and pepper olive oil in a small bowl, and whisk to combine. In a bowl toss together the cooled quinoa, avocado, onion sprouts, and chopped parsley. Pour in the dressing and lightly toss to combine.

  3. To serve, place the quinoa mixture into a tea cup sized bowl and gently pack it to form a perfect round shape. Turn quinoa out onto plate, season with flaky sea salt. Serve.

Contributed By Photo © Sarah Bolla Published July 2014

1040392 recipes/onion-sprout-and-avocado-quinoa-pilaf 2015-08-06T18:17:05+00:00 Sarah Bolla 4|fast|vegetarian|web-exclusive|weeknight-dinner july-2014 recipes,onion-sprout-and-avocado-quinoa-pilaf 1040392

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