Onion Sprout and Avocado Quinoa Pilaf

Ingredients

• 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

Instructions

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.