Update: What I Brought for Thanksgiving Dinner

Do you remember way back in this post, when I told you what I was thinking of making to bring a long to my in-laws for Thanksgiving dinner? I ended up making the Pumpkin Pie Brownies.



They were good enough, but I had to substitute some items to make it gluten free as my mil has celiac disease, and I think it could have been much tastier made as it was meant to be made.

I also took along Quinoa Salad with Avocado and Grapefuit (125 Best Vegan Recipes). The first time I made this I wasn't sure I liked the taste combo, but after a couple bites, I was hooked and it is one of my favorites to make now.

In order to make this, you need to start by making a batch of Pickled Pink Onion Relish (125 Best Vegan Recipes). It is super simple to make and I add the leftovers to salads, veggie dogs and wraps for about a week afterwards.




Pickled Pink Onion Relish (125 Best Vegan Recipes)

makes about 1 1/2 cups

Ingredients
6 c water
1 tsp salt
1 red onion, cut in half from stem to root then crosswise and thinly sliced
1/2 c seasoned rice vinegar

Directions
1. In a pot over high heat, bring water and salt to a boil. Add onion and return to a boil. Drain and immediately transfer to a nonreactive container. Add vinegar and toss to coat evenly.

Let cool to room temperature. Cover and refrigerate for 2 hours or until chilled and deep pink.



Quinoa Salad with Avocado and Grapefruit (125 Best Vegan Recipes)

Makes 4-6 servings

Ingredients

2 c water
1 tsp salt
1 c quinoa, washed, rinsed and drained
2 tbsp chopped fresh mint leaves
2 tbsp freshly squeezed lime juice
2 tbsp granulated natural cane sugar or other dry sweetener
1/2 tsp salt
pinch freshly ground black pepper
1/3 c vegetable oil
1 red grapefruit, peeled, sectioned and each section cut into thirds
1 avocado, peeled, pitted and cut into 3/4 inch cubes
1/3 c Pickled Pink Onion Relish (see recipe above)

Directions

1. In a pot, bring water and salt to a boil over high heat. Add quinoa, stirring to prevent lumps from forming, and return to a boil. Cover, reduce heat to low and simmer for 15 minutes or until tender and liquid is absorbed. Remove from heat and let stand, uncovered, for 5 minutes or until it reaches room temperature. Transfer to a serving bowl.

Meanwhile, in a small bowl, whisk together mint, lime juice, sugar, salt and pepper. Whisk in oil. Add grapefruit pieces, avocado and onion relish and toss lightly to coat. Spoon over quinoa, letting dressing drizzle down through the salad. Serve immediately.