Onion Sprout and Avocado Quinoa Pilaf

• 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

1. In a fine mesh sieve, rinse the quinoa under cold water and strain.
2. Combine the quinoa, water and salt in a medium saucepan.
3. Bring to a boil, cover, reduce the heat, and gently simmer for 12-15 minutes.
4. Remove from heat and transfer the quinoa to a strainer to drain out the remaining cooking liquid.
5. Spread onto a baking sheet in one even layer and refrigerate until it has chilled, about 25 minutes.
6. Combine the mustard, lemon juice, olive oil, salt and pepper olive oil in a small bowl, and whisk to combine.
7. In a bowl toss together the cooled quinoa, avocado, onion sprouts, and chopped parsley.
8. Pour in the dressing and lightly toss to combine.
9. To serve, place the quinoa mixture into a tea cup sized bowl and gently pack it to form a perfect round shape.
10. Turn quinoa out onto plate, season with flaky sea salt.
11. Serve.

quinoa, water, salt, avocado, onion sprouts, parsley, mustard, freshly squeezed lemon juice, extra virgin olive oil, flaky sea salt, black pepper

Taken from www.foodandwine.com/recipes/onion-sprout-and-avocado-quinoa-pilaf (may not work)