Method
Keep this recipe handy for a quick weekday lunch or dinner. The list of ingredients is long, but it comes together quickly, especially if you have pre-cooked the quinoa.
- 1
In a blender, blend together the avocado, lime juice, cilantro, garlic, yogurt, water, and salt. Set aside.
- 2
Hard boil three eggs, cool a bit, and peel. Cut the eggs lengthwise into quarters.
- 3
While the eggs are cooling, toss the zucchini and chopped garlic with olive oil and sea salt, and sauté over medium-high heat until the zucchini is cooked through but not mushy (about 5 minutes).
- 4
Toss the quinoa with about 2/3 of the avocado dressing. Top with grilled zucchini, pine nuts, eggs, goat cheese and a little bit of cilantro!
From the farm's kitchen
View the original recipe