Quinoa-Rice Avocado Tabouli

Pilaf:

1c of a quinoa-rice blend

2T Italian Herb olive oil

1/2 finely chopped onion

1 very large garlic clove - minced

2T dried parsley

2c water

Dressing:

2 very ripe avocados

1/2c Italian Herb olive oil

2 lg cloves of garlic - minced

2 limes - zest and juice

2T coriander (cilantro) chutney

2T basil pesto

a little water if needed

4 med. tomatoes cubed

2 mini English cucumbers

1/2 lg. Vidalia onion - chopped

2 cans black beans - drain and rinse

2 cans corn - drained

2-4T dried parsley

1/2c fresh snipped parsley

In a 2qt. pot, combine quinoa-rice, olive oil, onion and garlic over med-high heat, stirring often.  When this mixture is browning and aromatic, add water, cover and simmer for 15-20 minutes, or until water is absorbed.  Transfer to a large glass bowl.  Mash the avocados in a medium bowl or flat-bottomed pot.  Add all the remaining ingredients and let the flavors blend while chopping the vegetables.  Put all the vegetable ingredients in with the pilaf.  Mix carefully, with a wooden spoon, so as not to mash the rice.

When the rice and vegetables are combined, pour the dressing over all and again, mix carefully.  This makes a very big bowl.  This would be good for a picnic, barbecue, or just to make ahead for the next week of lunches.  To prevent it from becoming soggy, you could store the pilaf and vegetables separate from the dressing until just before serving.  The quinoa and beans elevate the protein content of this vegan dish. . .Lin