Quinoa with Grilled Zucchini and Avocado Dressing

You can just call me a level 7 vegan.  That’s right.  According to Veganomicon, consuming this protein-packed-pod elevates you pretty high on the vegan totem pole.  Even if you aren’t really a vegan (like me) and just play one on T.V.

This hearty main dish salad is so flavorful.  What makes the meal is the avocado dressing that is folded in with the quinoa.  Avocado is usually not a background flavor, but it definitely is here.  The subtle sweetness is a perfect canvas that allows the delicious goat cheese, nuts, and grilled vegetables to shine.

Delicious adaptations would include subbing green peas for the zucchini and throwing in some chick peas, too.  And I bet if you ate chick peas AND quinoa AND pronounced quinoa correctly, you’d be a level 9 vegan in no time.

Adapted from here

Avocado Dressing (I halved this recipe and ended up with 2/3 c)

1 large avocado, ripe
1 T lemon or lime juice
1 clove garlic
1/4 cup plain yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt

Puree all ingredients together.  Remind you of something?

The Salad (2 servings)

3 large eggs, boiled

1/3 cup avocado dressing

1 large zucchini, cut into 3/4-inch thick coins
drizzle olive oil and sprinkle salt

1 cup quinoa, cooked, room temperature
-1/2 cup quinoa, rinsed, cooked in 1 cup of water yields 2 scant cups quinoa
1/4 cup nuts, toasted (pine nuts, walnuts, almonds all good)
1/4 cup goat cheese, crumbled

Skewer zucchini coins and grill 5 minutes each side.

Crack and peel 2 eggs, cut each egg into quarters lengthwise.  Crack the 3rd egg, disgard yolk, and chop.  Assemble the salad by tossing the quinoa with about 1/3 cup of the avocado dressing. Top with the grilled zucchini, pine nuts, eggs whites, and goat cheese.  Garnish with sliced whole eggs.