This weekend (June-25/26) is the annual FREE Health and Fitness Expo at the Hynes Center in Boston. There are over 8 culinary featured events on the Dish cooking stage. Watch as recipes are created and discussions are lead on eating healthier and then enjoy a taste of some great food. The two day event features an extensive variety of great ways to plan or find assistance in living a healthier lifestyle.
I’m excited to be a part of the Sunday activities on “the Dish/Metropolitan Cabinets & Viking Appliance cooking stage”. Check out whose cooking and see what other benefits are offered while there at: www.bostonhealthexpo.com/dish
I’ll be making one of my favorite Summer time salads using Quinoa!
COOKING WITH BERNARD
Quinoa, Vegetable & Avocado Salad Serves 4
1 cup quinoa
13⁄4 cup water
1⁄2 cup red pepper, diced 1⁄4”
2 scallions, chopped
1 cup grape tomatoes cut in half
1 cup cooked black beans, rinsed
1 cup fresh asparagus steamed or roasted cut into 1⁄4” diced pieces
1⁄2 cup edamame beans
1⁄2 cup chopped fresh cilantro leaves
1⁄4 cup olive oil
3 tablespoons lime juice
1 teaspoon sea salt and fresh pepper
1 fresh ripe avocado cut in half, peel removed and sliced thin
1. Bring water to a boil; reduce heat to medium-low. Add the Quinoa, and bring back to a boil. Stir periodically let simmer for 12 minutes. Turn off heat and let remain covered for another 10 minutes until all water is absorbed.
2. Remove and fluff with fork and place in a bowl to cool. When quinoa is warm or cooled, add the next seven ingredients and mix them to distribute evenly. Combine olive oil, 2T water (or vegetable stock) lime juice and salt. Toss with quinoa. Garnish with fresh, sliced avocado.